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Introduction
Every once in a while, a recipe comes into your life that feels like a hidden gem—one that you treasure and return to time and again. This is one of those recipes. Packed with rich flavors, simple ingredients, and endless versatility, it’s a dish that you will want to keep safe, like a precious treasure. Whether you’re cooking for family, friends, or simply treating yourself, this recipe will quickly become a beloved favorite. Let’s dive into the magic behind it.
Ingredients:
2 cups of your choice of protein (chicken, beef, or tofu)
1 large onion, finely chopped
3 cloves garlic, minced
1 bell pepper, diced
1 cup of diced tomatoes (fresh or canned)
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon turmeric
Salt and pepper to taste
Fresh herbs for garnish (optional)
1 cup rice or quinoa (optional, for serving)
Instructions:
Prepare the ingredients: Begin by preparing your protein. If you're using chicken or beef, cut it into bite-sized pieces. If you're using tofu, cube it and press to remove excess moisture. Chop the onion, garlic, and bell pepper, and set them aside.
Sauté the aromatics: Heat the olive oil in a large skillet or pan over medium heat. Add the onion and garlic, sautéing until the onion becomes soft and translucent, about 3-4 minutes.
Cook the protein: Add your protein to the pan, seasoning it with salt, pepper, cumin, paprika, and turmeric. Cook until the protein is browned and cooked through, about 7-10 minutes, depending on the type of protein used.
Add the vegetables and tomatoes: Stir in the diced bell pepper and tomatoes, letting them cook for another 5 minutes until the tomatoes soften and release their juices.
Simmer and combine: Lower the heat and let everything simmer for an additional 10 minutes, allowing the flavors to meld together. If you like, add a splash of water or broth to create a more saucy texture.
Serve: Once cooked, serve the dish on a bed of rice or quinoa, or enjoy it on its own for a lighter meal. Garnish with fresh herbs, like cilantro or parsley, for an added touch.
Tips for Serving and Storing:
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