Lecho with rice is a tasty and satisfying snack that can be stored well throughout the winter. Preparing this dish is quite simple, especially if you have a fresh crop of tomatoes, peppers and carrots on hand.
Ingredients for making lecho with rice:
- 0.5 kg of ripe tomatoes;
- 0.5 kg of sweet bell pepper;
- 2-3 onions;
- 2-3 carrots;
- 100 grams of long grain rice;
- 3 tablespoons vegetable oil;
- 1 table l sugar;
- 1 teaspoon salt;
- 1 tablespoon apple cider vinegar;
- 4-5 small cloves of garlic.
Cooking lecho with rice for the winter:
1. Washed tomatoes should be chopped to a puree consistency and put in a saucepan.
2. Remove the husk from the onion, peel and chop the carrots. Pour the onion cubes and carrots into strips into a saucepan.
3. Rinse the pepper pods and cut into medium-sized slices, removing the seeds. Then put in a saucepan.
4. Rinse long rice well, soften it a little and pour it over the vegetables.
5. Add sugar, oil and salt to a saucepan, stir.
The amount of spice and salt can vary depending on your taste. You can add hot or black pepper to taste.
6. After boiling the mixture, cook the lecho over low heat, but to boil a little. During the cooking process, you need to mix the dish well several times. Lecho is prepared for about 40 minutes.
7. A few minutes before removing from heat, add chopped garlic to the lecho.
8. Pour vinegar into the finished rice lecho immediately after removing from the heat and stir.
9. Then put lecho in sterile jars, roll up and cool under towels.
10. Store cooled jars cool.
