Paprika rice pan with yogurt sauce

Ingredients for 4 servings:

• 2 cups rice
• 4 cups vegetable broth
• 2 onions
• 2 cloves garlic
• 1 chili pepper(s)
• 3 tbsp tomato paste
• 3 bell peppers, mixed as desired
• 1 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• 1 handful of mixed herbs (basil and parsley), fresh
• 300 g yogurt
• 2 cloves garlic
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Cook the rice in the vegetable broth (use a cup (approx. 200-250 ml) as a measure). Halve the chili pepper lengthwise, remove the seeds, and chop. Trim and dice the bell peppers. Finely dice the onions and sauté in a pan with a little oil until translucent. Add the crushed garlic, chili pepper, and tomato paste and sauté briefly. Add the diced bell peppers to the pan and fry for a few minutes, stirring occasionally. Season with paprika, salt, and pepper. Add the rice, stir, and heat through. Chop the herbs and mix in last. Season to taste. Mix the yogurt and crushed garlic together, then season with salt and pepper. Serve the rice with a dollop of the yogurt sauce. This amount will feed approximately 3-4 people. The rice can also be eaten as a side dish. The amount of herbs can be increased if desired.