Lecho with rice

Lecho with rice

Ingredients

Tomatoes – 500 g

Bell pepper – 500 g

Vegetable oil – 50 ml

Vinegar 9% – 30 ml

Garlic – 3-4 cloves

Hot pepper, herbs - to taste

• 84 kcal
• 1 hour
• 1 hour

Photo of the finished dish

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Step-by-step recipe with photos

The familiar snack “Tourist's Breakfast” - a mixture of vegetables and rice - is still on sale under various brands. But when replenishing your winter supplies, I propose to independently prepare a couple of jars of one of the versions of savory lecho with rice, which you can use as a side dish, take on the road or to work, or include in your Lenten diet. The composition of spices, the degree of spiciness, the ratio of onions-carrots-tomatoes-peppers is easy to select according to your own desire. For long-term storage, it is important to preserve the product - at the end of cooking, do not forget to pour in a portion of vinegar.

To make lecho with rice, peppers and tomatoes for the winter, we will take the products from the list.

Grind the unblemished tomatoes into a puree and place in a thick-bottomed saucepan.

Add diced onions and grated carrots.

Add sweet pepper slices.

Add washed snow-white rice, spices to taste, stir, bring to a boil, reduce the temperature and simmer at low bubbling for about 40-50 minutes, until the vegetables and rice are ready. Stir occasionally and separate from the walls.

About 5 minutes before the end of cooking, combine with chopped garlic. Remove from heat, add apple-flavored vinegar, mix well again.

Place lecho with rice in sterile jars, seal tightly, wrap and cool.

Place the lecho with rice, peppers and tomatoes in a cold space for the winter. Bon appetit!

Lecho with rice for the winter

Cooking: 45 minutes

Let's prepare lecho with rice for the winter. This is a tasty and economical preparation made from common and affordable ingredients. Even a novice cook can handle this recipe.

Rice makes cooking fun and satisfying. This lecho can complement a side dish, meat, or act as an independent dish. In winter, with such a jar of preparation, you can quickly prepare rice soup - just add lecho to the meat broth with potatoes.

Ingredients

• Rice – 150 g
• Tomatoes – 2 kg
• Carrots – 500 g
• Sugar – 50 g
• Vegetable oil – 150 ml
• Onions – 500 g
• Sweet pepper – 500 g
• Salt – 1 tbsp. l.
• Vinegar 70% – 1 tsp.
• Garlic – 3 cloves
• Paprika – 1 tsp.
• Bay leaf – 1 pc.

How to cook

Before making lecho, thoroughly wash the jars and lids. We will need 6 pieces of 0.5 liter cans. Sterilize the jars in a water bath for 10 minutes, boil the lids for 1 minute.

We wash the tomatoes. Cut out the stalks and cut into small pieces. Grind the tomatoes in a meat grinder or using a blender.

Pour the tomato mixture into the pan. Take a saucepan with a volume of at least 4 liters. and not enameled, so that the lecho does not burn.

Add salt, sugar and vegetable oil to the tomatoes. You can use any oil to suit your taste – unrefined oil will be more fragrant. Place the pan over medium heat and bring the mixture to a boil. Cook from the moment of boiling for 5 minutes over low heat, covering with a lid.

Peel the carrots, three on a medium grater.

Peel the onions and rinse. Cut into cubes.

Cut the sweet pepper into halves, remove the membranes and seeds, and wash. Cut into strips.

Add onions, carrots and peppers to the tomatoes and mix. Cook from the moment of boiling for 20 minutes.

Next, add washed rice, chopped garlic, bay leaf and paprika to the pan. Cook from the moment of boiling for 10 minutes, stir occasionally.

Pour in the vinegar, cook for another 5 minutes, remove from the heat, and remove the bay leaf from the lecho.

We immediately put the hot lecho with rice into jars and roll it up. Turn the jars over onto the lids, cover with a blanket and leave until cool.

We store the jars in a cool place. In winter, with such a jar of preparation, you can quickly prepare rice soup - just add lecho to the meat broth with potatoes. Have a delicious winter!

Lecho with rice from Mamuli

Preparation for the winter. Can be eaten both hot and cold. Mixes perfectly with meat and sausages. Very tasty - finished before winter.

Ingredients for “Lecho with rice from Mamuli”:

• Tomato (not liquid) - 3 kg
• Onions – 0.5 kg
• Carrots – 0.5 kg
• Bell pepper – 0.5 kg
• Rice - 1 cup.
• Sugar - 1 cup.
• Salt - 2 tbsp. l.
• Sunflower oil (maybe a little less) - 1.5 cups.

Nutritional and energy value:

Recipe for “Lecho with rice from Mamuli”:

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Photo “Lecho with rice from Mamuli” from those who prepared it (1)

Comments and reviews

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October 1, 2019 annyta 20002000 #

August 8, 2018 Noskova Tatyana #

September 22, 2016 maxim soro4encko #

September 10, 2016 Zcz17 #

September 3, 2016 Yalinochka #

August 28, 2016 irinam74 #

August 26, 2016 masha751 #

August 26, 2016 masha751 #

June 7, 2016 Hammuda #

September 9, 2015 sarzhana2007 #

August 1, 2015 Zvezdulya #

August 19, 2014 Tatyana Sushko #

July 31, 2014 Linata09 #

September 5, 2013 badeban #

September 9, 2013 Natusya2905 # (recipe creator)

September 5, 2013 L-lya65 #

September 5, 2013 Marina Ver 1 #

September 9, 2013 Natusya2905 # (recipe creator)

September 4, 2013 Natusya2905 # (recipe creator)

September 4, 2013 Olga_Kov #

September 3, 2013 Zvonodum #

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Lecho with rice for the winter

I think that I won’t be able to amaze you very much with a recipe for lecho for the winter - almost everyone prepares such preservation. But the highlight of this recipe is that rice is added to the vegetables, which makes the preparation more interesting and satisfying. It’s no longer just an appetizer, but a completely independent dish - lecho with rice for the winter, which can easily serve as an excellent side dish for fried meat, cutlets, boiled chicken fillet, etc.

Ingredients:

Yield: 5 l.

• 3 kg of tomatoes;
• 1 kg bell pepper;
• 1 kg of onions;
• 1 kg carrots;
• 1 cup rice;
• 2 tablespoons salt;
• 1 cup of sugar;
• 300 g vegetable oil;
• 50 ml 9% vinegar.

*The weight of cooked vegetables is indicated.

How to cook lecho with rice for the winter:

Wash the vegetables. Peel the onion and cut into thin (3-4 mm wide) half rings. Cut the peppers in half, remove the seeds and stem, wash again and cut into strips. Peel the carrots and grate them on a large grater.

Cut the tomatoes in half and remove the light part from the stem side (if any). Rub the tomatoes through a coarse grater (or twist through a meat grinder).

Place onions, carrots, peppers and tomatoes in a pan and stir. Place on medium heat.

Bring the contents of the pan to a boil, then cover the pan with a lid, reduce the heat and cook for 20 minutes.

Then add washed raw rice, salt, sugar and vegetable oil. Mix.

Put it on the fire again, bring to a boil and simmer for another 35 minutes, over low heat, covered.

During this period of time, the rice should be ready. Pour in vinegar, stir and simmer for another 5 minutes.

We put our lecho with rice for the winter in sterilized jars and immediately close them with boiled lids - roll them up or screw them on.

We wrap the jars in a blanket - the so-called “fur coat”, and leave the lecho with rice for the winter until it cools completely (approximately a day).

Tips and advice:

For this lecho, it is better to use reddish peppers - then the preservation will have a catchy, pretty look. Peppers that are yellowish in color are also good, but greenish ones are not so good.

It is better to take fully ripe, reddish tomatoes - the lecho will taste better with them.

For this type of preservation, I prefer to grate tomatoes. In all this, the skin remains in the hand, and does not end up with the juice and pulp in the general tomato mass. This is not a very long process, as it might seem at first glance, but washing dishes in this case is even easier than washing all the parts of the meat grinder.