Bell peppers with rice

Ingredients for 4 servings:

• 2 bell peppers
• 1 can of tomatoes, pureed or chopped
• 250 g rice
• salt water
• 1 small shallot(s)
• 1 clove(s) garlic
• n. B. Oil
• 1 tsp vegetable broth, instant
• 1 tbsp tomato paste
• some salt and pepper
• e.g. Tabasco
• n. B. Spice(s) of your choice

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

quick and simple

Cook the rice in salted water according to the package instructions. Meanwhile, finely chop the shallot and garlic. Slice the bell peppers. Heat the oil in a large pan, add the finely chopped garlic and shallot, and fry briefly. Then add the bell peppers and fry briefly (not too long, or the peppers will become bitter!). Add the canned tomatoes and tomato paste to the pan and simmer briefly. Season to taste with the spices, salt, pepper, and vegetable stock. Serve the tomato and bell pepper mixture with the rice.