Spicy rice casserole with mozzarella and vegetables

Ingredients for 2 servings:

• 150 g brown rice
• Vegetable broth, granulated
• 2 bell peppers, red and yellow
• 1 jar mushrooms
• 2 large carrots
• 1 pack of tomatoes, pureed (already seasoned)
• 1 ball of mozzarella, possibly semi-skimmed
• 1 onion(s)
• salt and pepper
• Cayenne pepper
• Paprika powder, sweet
• basil
• Thyme
• some margarine

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

very fine taste, low in fat

Cook the rice according to the package instructions. Add vegetable stock and a pinch of salt to the cooking water. Preheat the oven to 150°C (300°F). Cut the bell peppers into bite-sized cubes, finely dice the onions and mozzarella. Drain the mushrooms well and slice the carrots. Heat a little margarine in a pan and fry the onions. Once they have browned, add the mushrooms and fry them over high heat until crisp. Then add the bell peppers and carrots and continue frying over medium heat. Season with salt and pepper, then add the passata. Bring to a boil, then reduce the heat and simmer the vegetables gently for about 5 minutes, stirring frequently. Season to taste with paprika, cayenne pepper, and herbs. Add the mozzarella cubes and stir until melted. Place the rice in a casserole dish, layer the vegetables on top, and bake in the oven for about 20 minutes.