Simple tomato rice pan with vegetables

Ingredients for 3 servings:

• 200 g basmati rice
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 150 g green beans, frozen
• ½ large zucchini
• 2 carrots
• 4 tbsp tomato paste
• salt and pepper
• barbecue spice
• oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian

Cook the basmati rice in well-salted water until tender. Meanwhile, chop and finely dice the vegetables. Heat a pan with plenty of oil and add the vegetables one by one in the following order: peppers, carrots, beans, and zucchini. This way, everything will be roughly evenly cooked and firm. The vegetables should be ready after about 10-12 minutes. Season the vegetables with plenty of salt, a little pepper, and barbecue seasoning, if desired. Drain the cooked rice and set aside. Next, add 4 tablespoons of tomato paste and fry for 2 minutes, stirring vigorously several times. Once everything has combined with the tomato paste, add the rice to the pan and fold in. Leave on the heat for about another minute to allow the rice to return to the heat. Serve with bread and a light yogurt dip. Tip: This dish can be topped with crumbled feta cheese or even with meat.