Paprika rice from the wok

Ingredients for 4 servings:

• 500 g rice
• 1 liter of water
• 500 ml tomato(s), pureed
• 1 onion(s)
• 2 garlic cloves
• 2 red bell peppers
• Ajvar, hot
• Paprika powder, hot and sweet
• Salt
• chili powder
• Oil for frying for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Peel the onion and garlic and chop into small cubes. Heat a little oil in a wok and sauté the onions and garlic until translucent. Add the raw rice and fry for about 2 minutes. Then add the water and spices (preferably a little less so it’s not too spicy) and cook for about 25 minutes over medium heat, until the rice has almost completely absorbed the water. Stir occasionally to prevent the rice from burning. In the meantime, wash the bell peppers, remove the seeds, and cut them into small cubes. Once the rice has absorbed the water, add the passata and the bell pepper pieces and simmer for about another 15 minutes so the rice can also absorb the liquid from the passata. Stir frequently at this point, as the rice is very likely to burn. Season to taste and adjust the seasoning if necessary. Serve with grilled turkey or chicken and a mixed salad.