Spanish vegetable rice

Ingredients for 1 servings:

• 2 tbsp butter
• 1 cup long grain white rice, uncooked
• 1 onion(s), finely chopped
• 1 bell pepper(s), green, finely diced
• 1 garlic clove(s), squeezed
• 1 tsp chili powder
• ¼ tsp cumin, ground
• 1 tsp salt
• 2 tbsp tomato paste
• 1 can of chopped tomatoes with juice (400 ml)
• 10 olives, black (optional)
• 100 g feta cheese, crumbled (optional)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 15 minutes

a recipe for a 3.5 liter crockpot / slow cooker

First, grease the ceramic pot generously with butter. Place the remaining ingredients (but not the canned tomatoes) in a separate bowl. Add approximately 250 ml of water and mix thoroughly. Empty the contents into the ceramic pot and then pour the canned tomatoes evenly over the top. Cover. Simmer on HIGH for 2-3 hours. When there is no more liquid at the bottom, the rice is usually done. However, if it still seems too grainy, add a little more water and continue to simmer on LOW. If you want to give the rice dish a special touch, stir in a few olives and some feta cheese at the end. If you add feta cheese, only use half a teaspoon of salt at the beginning. And a quick note: 1 cup = 240 ml