Yield: 4 servings
1/2 lb rice
3 c water
3 pickled chiles
3 bell peppers, seeded, chopped
4 tomatoes, seeded, chopped
3 tb vegetable oil
1/2 c water, plus 2 tb
1 tb cornstarch
black pepper, ground
hot paprika powder preferably Hungarian, or ground ancho chile
4 eggs, hard boiled
Bring 3 cups water to a boil, add (washed) rice, salt and paprika.
Peel 1 onion, halve the pickled chiles (peperoni) lenghtwise and
add to the pot. Simmer on low heat for about 20 minutes. Discard
peperoni and onion. Drain rice and keep warm.
Peel and chop the remaining 2 onions. In a small pan, heat the oil
and saute vegetables for a few minutes, then add 1/ cup water and
simmer for 15 minutes. Dissolve starch with 2 tablespoons water
and use to thicken the vegetable mixture. Season with salt, pepper,
paprika and sugar and stir into the rice.
Peel the eggs and chop coarsely. Garnish rice with chopped eggs.