Rice pan with yogurt dip

Ingredients for 2 servings:

• 2 cups rice
• 2 small bell peppers, red and yellow
• 200 g mushrooms, white or brown
• 2 tbsp tomato paste
• some water or vegetable stock
• salt and pepper
• oregano
• basil
• Thyme
• 200 g natural yogurt
• 1 dashes lemon juice
• some mint leaves
• Salt
• pepper

Instructions

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

vegetarian, quick, easy

For the rice pan, first put the rice on the heat. Always add 1.5-2 cups of water to every cup of rice. Add a little salt to the rice. In the meantime, finely chop the onion, wash the bell peppers, deseed them, and cut them into small cubes. Also chop the mushrooms. Fry everything together in a large pan with a little oil. In the meantime, taste the rice. When it’s ready, drain it and add it to the pan with the vegetables. Then add the tomato paste, mix everything well, and season to taste. If it’s too mushy, you can add a little more water or vegetable stock. For the yogurt dip, chop the mint, season the natural yogurt with salt and pepper, add the mint, and add a small squeeze of lemon juice, if desired. Serve the yogurt dip directly onto the plate with the rice.