Preparation of baked rice with peas
Onion clean and finely cut.
Heat the pan in a sufficient amount of vegetable oil (about 150 ml) and fried onion in it a few minutes, not allowing excessive zazharki.
Three carrots on a coarse grater.
At the bottom of a baking dish lay out the bow necessarily together with the oil in which it roasted.
The next layer is uniformly decompose carrots.
At this stage, you need to sprinkle the dish spice "curry" (or other, according to taste) and salt, just a little.
portions of carrots on top pour the rice, gently spreading it on the surface.
Rice can also be a bit prisolit. With salt zealous not worth it, because it will be present in the broth.
By the way, you can turn on the oven until finish all the preparations - it warms up. The desired temperature - 200 degrees.
Next, prepare a fill: bouillon cube dissolved in the specified amount of boiling water. It is desirable to do so in the container with a handle, or is uncomfortable pouring. Bouillon cube you can use any, but tastes best obtained Dice "Bouillon on pork ribs." Very carefully and slowly pour this liquid is our rice. Try to pour along the edges, not the middle, so does not compromise the integrity of the rice layer.
Right in the broth over rice Put the peas
shape and cover with foil, pressing it firmly on the edges so that the form has been closed as airtight as possible.
We put the form in the oven and bake for exactly 1 hour.
After this time, we obtain our rice baked in the oven
carefully remove the foil and a spatula spread a portion on a plate, then mix all the layers.
It turned out aesthetic, beautiful, fragrant and very tasty dish!