Quick vegan zucchini, peppers, and tomatoes pan with rice

Ingredients for 2 servings:

• 1 cup of basmati rice (approx. 200 – 250 ml content)
• 2 cups water
• 2 tomatoes
• 1 bell pepper
• 1 large zucchini
• 2 tbsp tomato paste
• 1 onion(s)
• 1 garlic clove(s)
• e.g. salt and pepper
• e.g. oregano
• n. B. Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Boil two cups of water. Once boiling, add a pinch of salt and the cup of basmati rice. Cover and reduce the heat to low. Chop the onion and quarter the tomatoes, peppers, and zucchini. Heat oil in a pan and sauté the onion over medium heat. Crush the garlic and add it to the pan. Then add the 2 tablespoons of tomato paste and let it simmer for a bit. Next, add the chopped vegetables to the pan and cook for about 10 minutes. Season with salt, pepper, and oregano. Tip: I personally always add a little plant-based butter to the rice. You can also add more spice if you like. You can also add other vegetables of your choice (e.g., mushrooms).