Vegetable stir-fry with rice

Ingredients for 2 servings:

• 4 bell peppers
• 1 small zucchini
• 1 large onion(s) (red or white)
• 3 tomatoes, peeled
• 1 tsp oil (for the pan)
• 1 tsp vegetable stock
• Water
• 1 bag of rice
• Cheese, grated
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

low-fat

Clean the vegetables and dice them, including the onion. You can also use fewer bell peppers and add an eggplant instead. Heat a teaspoon of oil in a pan and fry the onion and vegetables for a while, stirring occasionally. In the meantime, peel the tomatoes and dice them as well. Once the vegetables have cooked for a while, dissolve the vegetable stock in the warm water and pour it in. Cover the pan so the vegetables can cook. Just before the vegetables are soft, add the tomatoes, remove the lid, and finish cooking. In the meantime, cook the rice in the water. I always add half a teaspoon of vegetable stock to the water. When the rice is done, press it into a cup and turn it out onto a plate. Arrange the vegetables around the rice. Sprinkle some grated cheese on top of the vegetables.