This is a great vegetarian entrée from Cuban-African cuisine.
Guiso Criollo de Cebella
Serves 4
Preheat oven 375℉ (190℃)
2 large thinly sliced organic onions
4 tsp. (20 ml) olive oil
black pepper to taste
½ cup (140 ml) organic purée tomatoes
¼ cup (60 ml) each: dry white wine and water
½ tsp. (2,5 ml) thyme
1 small chopped organic bell pepper (yellow, green, or red-or mix them together)
1-2 minced garlic cloves
3 cups (360 ml) cooked rice
1. Sauté the onions over medium heat for 2-3 minutes. Transfer to a greased baking pan.
2. Season with black pepper to taste.
3. Simmer: tomato purée, wine, water, and thyme about 5 minutes. Stir.
4. Pour over the onions.
5. Sauté the bell pepper and garlic until tender.
6. Spoon over the onion mixture. Cover the pan with aluminum foil, and bake 30-35 minutes.
7. Remove from the heat and serve over rice.
-modified The Cuban Kitchen
