Rice with vegetable and cheese sauce

Ingredients for 4 servings:

• 2 m.-large zucchini
• 2 carrots
• 1 Pepper
• 1 can of corn
• 1 can kidney beans
• 1 jar tomatoes (pelati)
• 200 g grated cheese, e.g. Gruyère
• Spice(s), e.g. salt, pepper, paprika powder, chili powder etc.
• 200 g rice
• 1 tsp oil
• 1 onion(s)
• Water or vegetable broth

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

vegetarian

Finely chop the onion. Dice the carrots. Heat the oil, sauté the onions, and add the carrots. Deglaze with about 1 dl of water. Add the zucchini and peppers as soon as the carrots are soft enough. Cook the rice in 2.5 dl of water. Simmer the vegetables, but don’t let them burn or stick to the bottom of the pan. Add the pelati to the vegetables, adding a little more water or vegetable stock if necessary. Season to taste, and finally add the beans, corn, and cheese. Serve with additional vegetables of your choice or feta cubes.