Tomato and rice pan

Ingredients for 4 servings:

• 3 bell peppers, red, yellow and green
• 2 onions
• 4 tomatoes
• 1 tbsp olive oil
• ½ liter tomato juice
• ¼ liter of water
• 2 tsp vegetable broth
• 200 g rice
• 4 sprigs of oregano, fresh or dried
• 1 clove(s) garlic
• 150 g low-fat yogurt
• 100 g sour cream or crème fraîche
• 250 g sheep’s cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

vegetarian with feta cheese

Clean and wash the peppers and cut into bite-sized pieces. Peel the onions and cut into wedges. Wash and roughly dice the tomatoes. Heat the oil in a large, lidded pan and fry the onions and peppers for about 5 minutes. Now add the tomatoes and fry for about 2 minutes. Season with salt and pepper. Pour in the tomato juice and 1/4 liter of water and bring to a boil. Stir in the broth and rice, cover and simmer for 30 to 35 minutes, until the liquid has been absorbed and the rice is tender. Then dice the feta cheese, fold it in and heat for 2 to 3 minutes. For the garlic dip, wash the oregano and shake it dry, then peel the garlic. Finely chop both and mix with the yogurt and sour cream (or crème fraîche). Season with salt and pepper. Serve the garlic dip with the rice pan.