Pepper, zucchini, and mushroom pan with rice

Ingredients for 4 servings:

• 1 cup rice
• some sunflower oil
• 2 bell peppers, red and yellow
• 2 small zucchini
• 200 g mushrooms, brown
• 2 cloves garlic
• 1 tbsp oregano
• some tomato paste
• 450 ml water
• 1 large tomato(s)
• 1 pack of spice mix for ratatouille
• 1 tbsp sugar
• 1 tbsp salt
• 5 dashes of Tabasco
• some cayenne pepper or chili powder
• 1 tbsp basil, frozen
• 1 tbsp crème fraîche with herbs
• Emmental cheese, grated, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

simple and vegetarian

First, prepare the rice (I prefer fragrant rice) according to the package instructions. In the meantime, prepare the vegetable stir-fry. First, clean the peppers, zucchini, and mushrooms and cut them into nice-sized pieces. Sauté them in a little oil until the vegetables brown. Now reduce the heat slightly. Briefly fry the finely diced garlic, oregano, and tomato paste. Deglaze with the water and add the diced tomato. Stir in the seasoning mix. Then season to taste with the remaining spices and herbs. Simmer over low heat for about 10-15 minutes. Finally, stir in the crème fraîche. In the meantime, the rice should be ready. Drain it if necessary and add it to the vegetable stir-fry. I like to eat this delicious dish thickly sprinkled with Emmental cheese!