Spicy pepper rice pan

Ingredients for 2 servings:

• 2 bell peppers, red
• 200 g hot paprika sausage (e.g. chorizo, cabanossi or similar)
• 500 g tomatoes, pureed
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 4 tsp, heaped Ajvar, hot
• 1 tsp, heaped vegetable stock powder
• 1 tsp Worcestershire sauce or vinegar
• 2 pinches of cumin powder
• e.g. salt and pepper
• e.g. olive oil
• 175 g rice
• 350 ml water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

also vegetarian possible

Peel the onion and trim off the stem and root ends, about 0.5 cm wide. Stand the onion upright, halve and quarter it with two vertical cuts. Halve the quarters again. Remove the individual layers from the resulting wedges. Peel the garlic and finely chop or press it. Cut the bell peppers into thin strips, about 2-3 cm long. Slice the sausage. Add the rice with a little salt and cook. Heat the olive oil (amount depends on the type of pan) and briefly sauté the onion wedges. Add the bell peppers, garlic, and sausage slices and sauté briefly. Deglaze with the passata and bring to a boil briefly. Stir in the stock powder and ajvar well. Add the Worcestershire sauce (vinegar can be used as a substitute, but not quite as good) and the cumin, and simmer everything on low to medium heat. The bell peppers should not overcook, but should still have some bite. The sauce can be thinned with a little water. Season with a little salt and pepper, if desired. Serve with rice. If you prefer a meatless dish, you can replace the sausage with a third bell pepper.