Colorful pepper rice

Ingredients for 4 servings:

• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 1 bell pepper(s), orange
• 1 chili pepper(s), green
• 2 onions, red
• 4 beefsteak tomatoes, ripe
• 2 cloves garlic
• 200 g rice (long grain rice)
• ½ liter broth
• 2 bay leaves
• 3 tbsp olive oil
• 1 tsp sweet paprika powder
• 1 tbsp oregano, finely chopped
• Salt and pepper, black

Instructions

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

Halve the bell peppers and chili pepper lengthwise, remove the seeds, and wash the halves. Cut the bell pepper halves into strips. Finely dice the chili halves. Peel and roughly chop the onions. Remove the stems from the tomatoes and make a cross-shaped incision in the skin. Blanch and skin the tomatoes, then deseed and dice them. Peel the garlic, halve it, and thinly slice it. Place the rice in a sieve and rinse with cold water. Bring to a boil with the stock and bay leaves. Cook the rice according to the package instructions for about 20 minutes until al dente. Heat the olive oil in a deep pan. Cook the onions and garlic until translucent. Add the bell pepper strips and chili cubes and fry. Then stir in the tomatoes. Season with paprika, oregano, salt, and pepper. Cover and sauté the vegetables for 15 minutes over medium heat. Drain the rice, reserving the stock. Stir the rice into the vegetables while it’s still dripping wet, add 4-5 tablespoons of broth, and simmer for another 10 minutes. It’s a wonderful side dish to grilled lamb chops.