Duvec rice in the style of the Blue Cat

Ingredients for 2 servings:

• 3 bell peppers, colored, approx. 350 g
• 10 cocktail tomatoes
• 2 large onions
• 3 garlic cloves
• 1 large pepper, mild
• 1 tbsp, heaped tomato paste
• 1 tbsp ajvar
• salt and pepper
• olive oil
• 1 tsp, heaped rosemary
• ⅛ liter water or broth
• ⅛ liter red wine
• 150 g rice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Dyuvetch

Cook the rice. Peel and puree the onions, then sauté them in olive oil. (Puree because it makes the sauce nice and creamy. Finely chopped onions also work, of course.) Cut the bell peppers into thin strips, add them, and sauté for 5 minutes. Halve the cherry tomatoes and add them, season with salt and pepper. Press the garlic cloves through a press, finely chop the chili peppers, and add both. Add the rosemary, tomato paste, and ajvar. Deglaze everything with the water and red wine and simmer gently for 10 to 12 minutes, depending on how tender you like it. Drain the rice, let it drain well, and finally, when it’s tender enough, stir in and mix well. This goes well with cevapcici, liver, plain schnitzel, or Debrecen sausage.