Rice with Chinese five spice

 As usual on Thursdays, today we bring a dish ALEA recipe repertoire.
This time may grace the seasoning take more than the recipe itself.

Walking through the Hipercor in search of rich and light things I was fixed on the section of rare spices. There were a lot of bags with mixtures of spices (some very rare and others known) and called my attention one of which was heard in cooking programs: Chinese five spices. This in question is: cinnamon, ginger, nutmeg, black pepper and cloves. They are all very finely chopped, so it comes as polvito that mixes great with food.

The great advantage of spices is that do not add significant calories to our diet and also raise the tension, so they are ideal to flavor and enrich any recipe. In addition we can almost always enjoy some extra benefits such as: cloves and ginger help us against gases.
The suggestion to use the package was not what I had in mind precisely so I ignored the message and improvised in the kitchen they arrive home.
I use a few seasonal vegetables and rice prepared the stew so tasty you see below:

INGREDIENTS:
- Rice: 55 g
- Red pepper: 60 g
- Carrot: 40 g
- Onion: 40 g
- Leeks: 40 g
- Garlic: Middle Prong
- Olive oil: half tablespoon
- A little salt and a teaspoon of Chinese five spice

ONLY 311 CALORIES (Ideal for the first course of a meal.)

ELABORATION:

1. Cook the rice in salted water (add a lemon peel to give a fresh touch) and see preparing the lining plate.
2. Heat oil in a nonstick skillet and add garlic filleting.
3. While dora, go chopping the remaining ingredients. (For the carrot you can use a "peeling potatoes", make very thin strips and thenparty affiliation with the knife.) Add to the pan the leek and onion.
4. After five minutes over low heat add the red pepper and carrot. Put a little salt and leave to simmer about 10-12 minutes.
5. Drain the rice and add it to the pan. Check the tablespoon Chinese five spice and mix well. Serve hot and enjoy!