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Rice with potatoes and rosemary

Rice with potatoes and rosemary

Wash the rice and leave it to soak in cold water.

Peel an onion and finely chop it, then fry it in a few tablespoons of oil.

Peel a squash, grate it and cut it into small cubes. Put it on top of the seasoned onion, together with a "Vegeta" teaspoon from the jar, add enough water to cover it and boil for 10 minutes.

Add the rice and tomato juice. Bring to the boil and add more water from time to time, if necessary.

At the end of cooking, add the "Secret of Taste" and rosemary, adjust the taste of salt and pepper, bring to a boil and remove from the heat. Leave covered with the lid.