Balkan-style Djuvec rice

Ingredients for 3 servings:

• 1 onion(s), red
• 1 bell pepper(s), red
• 1 large tomato(s)
• 2 garlic cloves
• 3 tbsp butter
• 1 tbsp paprika powder, hot or sweet
• 100 g ajvar
• 3 tbsp tomato paste
• e.g. salt and pepper
• 2 tbsp chicken broth powder
• 3 tbsp olive oil
• 200 g long grain rice
• 400 ml water
• 100 g peas, frozen

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

First, wash or trim the onion, bell pepper, and tomato and chop them into very small cubes. Peel and press the garlic. Heat a pan and lightly brown the butter. Add the paprika and fry briefly to release its aroma. Add the prepared ingredients to the pan and simmer everything for about 2-3 minutes over medium heat. Then add the ajvar, tomato paste, spices, and olive oil. Add the rice and fry in the pan until almost no liquid remains and everything has a creamy consistency. Place everything in a pot and fill with water. The Djuvec rice must now simmer with the lid closed and on very low heat for about 20 minutes, stirring occasionally. Halfway through the cooking time, add the frozen and thawed peas and simmer for another 10 minutes. The Djuvec rice is ready when the rice has absorbed most of the liquid and the Djuvec rice has a creamy consistency. Note: The Djuvec rice recipe is really delicious and, with a little practice, very easy. Preparing this Croatian Djuvec rice takes a maximum of 30 minutes, including preparation and cooking time. In no time at all, you’ll have conjured up a delicious and special side dish. If you like, you can further refine the Djuvec rice recipe. If you like it a bit spicier, for example, you can spice it up with some Tabasco or chili flakes. Djuvec rice can be served as a traditional side dish to various Balkan dishes, but with a little meat and other ingredients (e.g., mushrooms, peppers, etc.), the dish can also be used as a main course. This isn’t an original Djuvec, but the main thing is that it tastes good.