Colorful tomato rice pan

Ingredients for 4 servings:

• 200 g long grain rice
• 200 ml tomato juice
• 200 ml vegetable stock
• 100 g sugar snap peas
• 250 g broccoli
• 1 bell pepper(s), red
• 1 zucchini
• 100 g mushrooms
• 2 tbsp olive oil
• 2 tbsp butter
• 2 garlic cloves
• salt and pepper
• possibly herbs, fresh

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Place the rice in a pot with the tomato juice and vegetable stock. Bring to a boil and cook the rice according to the package instructions. Meanwhile, trim and wash the snow peas, rinse the broccoli and cut into small florets. Trim the bell pepper and cut into strips. Rinse the zucchini and slice. Wipe the mushrooms with a damp cloth and then cut them into pieces according to size. Heat olive oil and butter in a large pan. Sauté the vegetables and mushrooms for about 12-15 minutes. Peel and finely chop the garlic and add it. Season with salt and pepper. Stir in the rice and season again to taste. If desired, the dish can also be served with fresh herbs.