Tomato and pepper rice

Ingredients for 6 servings:

• 300 g rice (long grain)
• 30 cocktail tomatoes
• 2 red bell peppers
• 2 vegetable stock cubes
• 1 large onion(s)
• 2 garlic cloves
• 1 pinch(s) of sugar
• 1,000 ml water
• salt and pepper
• 1 tbsp tomato paste
• 5 tbsp oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Nice side dish to meat dishes, also for barbecues or celebrations

Finely dice the onions and bell peppers. Crush or finely chop the garlic cloves. Bring the water to a boil in a large pan over high heat. Add the stock cube, tomatoes, garlic, bell peppers, onions, and rice. Cook for about 20 minutes, stirring occasionally, until the water is absorbed. Add more water depending on the consistency of the rice and simmer. Just before the water has evaporated, add the oil and lightly fry the vegetable and rice mixture. Season to taste with sugar, salt, and pepper.