Rice pan with chard, peppers and feta

Ingredients for 2 servings:

• 150 g rice
• 250 ml water
• 2 handfuls of chard
• 1 bell pepper(s)
• 1 onion(s)
• 2 large tomatoes
• 1 tbsp rapeseed oil
• 1 pinch of garlic puree
• 2 tsp herbs de Provence
• ½ tsp sweet paprika powder
• e.g. salt and pepper
• 1 tbsp ketchup, with a high tomato content
• n. B. water
• ½ pack of reduced-fat feta cheese

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian, quick to prepare

Add the rice and water to a pan and cook according to the package instructions. Set aside. Wash the chard and remove the stalks (save these). Depending on the size of the leaves, the stalks may need to be skinned like rhubarb. If the chard is young, this is not necessary. Cut the leaves into strips about 3 cm wide and the stalks into small cubes. Set both aside separately. Peel the onion and cut into small cubes. Wash the tomatoes and bell peppers and roughly chop them (approx. 2 x 2 cm). Cut the feta into small cubes. Heat the rapeseed oil in a pan. Fry the diced onion and diced chard stalks with the garlic puree, stirring until the onions are translucent. Add the diced bell peppers and tomatoes and season with the herbs de Provence, salt, pepper, and paprika. When the bell peppers are still firm to the bite, add the rice. If the mixture is too dry, add a little water. Add the tomato ketchup and mix everything well. Then stir in the chard leaves and feta and let it cook for about 2 more minutes. This goes very well with fried salmon or a fried egg.