This is a traditional rice stew which we call "kapama". I mostly prepare it during spring/summer when spring onions are available. I love it combined with spring onions, I even add chopped green parts in the stew instead of regular onion. This is a lean version, but it goes excellent with chicken meat.

  •     1 cup of chopped tomatoes, canned or fresh
  •     1 cup of white rice
  •     1 medium sized onion
  •     2 peppers, preferably red, but you can also use green    2 cups hot water or broth
  •     2-3 tablespoons oil for frying
  •     3-4 tsp. paprika
  •     Salt and black pepper to taste
  •     fresh parsley
  1. Fry the chopped onion on oil for about 5-6 minutes. 
  2. When it becomes transparent, add the chopped peppers and let it fry for about 2-3 minutes. 
  3. Pour peeled and sliced ​​tomatoes mixed with red pepper (paprika) and boil on moderate fire for about 10 minutes. 
  4. Once the peppers are soften, add the rice and pour 2 cups of hot water or broth. Season with salt and pepper to taste. Add some vegeta if you want to.
  5. Reduce the fire and boil until rice is cooked, stirring occasionally. If necessary, add more hot water to avoid sticking. In the last few minutes add the chopped parsley.
  6. Remove from fire and let it stand covered with a lid before serving.