Tomato rice

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 1 bell pepper(s), green
• 1 tbsp olive oil
• 250 g rice (long grain rice)
• ½ liter chicken broth
• 500 g tomatoes, pureed
• ½ tsp thyme, dried
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Creole

Peel and finely chop the onion, peel and finely chop the garlic clove. Trim and wash the bell pepper and cut into small pieces. Heat the oil in a large pot and sauté the diced onion and garlic until translucent. Add the diced bell pepper and rice and fry briefly. Add the chicken stock and passata and season everything with thyme, salt and pepper. Bring everything to a boil over medium heat and simmer in a covered pot for about 20 minutes (stirring occasionally) until the rice is tender and the liquid is completely absorbed. Fluff the rice in the pot with a fork and transfer to a preheated bowl. I always add a little lemon and Tabasco to taste.