Rice to Valencian Vegetarian

In a pot he hopes not so high or very big pan, sauté the fine minced onion, paprika, chives, squid and mushic mushrooms.

The chopped tomatoes and garlic put them on the juicer and muelly well (we are going to use them in a while longer).

When the vegetables are well sautéed, add the asparagus cut into pieces of 1 cm and the dice artichoke backgrounds, also adds the salt and the Herbs.

Put the rice so that it is also brought for a few minutes, add the smoothie tomatoes, peas and 2.5 cups of boiling water for every 1.5 cups of rice. Move all once, check the salt. Leave on low, covered, by 20 to 25 mins until the water is absorbed.

Check a couple of times to see if a little more water was missing and if it is necessary add another little without problem. What we want is for rice to be creamy and the vegetables soft.

In the end add the olives and cilantro.

Connie Achurra. Adapted.