"Latscho Matscho" after Grandma Katharina

Ingredients for 2 servings:

• 120 g rice pudding, uncooked
• 2 large bell peppers, red
• 1 large onion(s)
• 1 can tomatoes, chopped, approx. 400 g
• 450 ml water
• 2 tbsp olive oil
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Letcho with rice pudding

Wash the peppers, remove the stems and seeds, and dice the peppers. Peel the onion and cut into fairly small cubes. Heat the olive oil in a saucepan, sauté the peppers and onions. Add the rice pudding and sauté briefly. Deglaze with water and the chopped tomatoes and simmer until creamy. Add a little more water if necessary until the rice pudding is tender. Season with salt and pepper shortly before the end of the cooking time.