Tomato rice pan with feta cheese and garlic dip

Ingredients for 4 servings:

• 2 bell peppers, red and yellow
• 2 onions
• 3 tomatoes
• 1 tbsp olive oil
• ½ liter tomato juice
• 200 g rice (long grain rice)
• some broth, granulated
• 1 garlic clove(s)
• 150 g low-fat yogurt
• 100 g sour cream
• 200 g feta cheese
• Salt and pepper, black
• Cayenne pepper
• Oregano, dried

Instructions

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

Clean the bell peppers and cut into pieces. Peel the onions and cut into wedges. Wash the tomatoes and roughly dice them. Heat the oil in a large pan and fry the onions and bell peppers for about 5 minutes. Fry the tomatoes for 2 minutes. Season with salt, black pepper, cayenne pepper, and oregano. Pour the tomato juice into a saucepan, add 1/4 liter of water, and bring to a boil. Stir in the broth and rice. Cover and simmer for about 30 minutes, until the liquid is absorbed and the rice is tender. Mix with the vegetables. Mix the yogurt and sour cream together until smooth. Peel and finely chop the garlic and stir in along with the oregano. Season the dip with salt and pepper. Dice the feta, stir it into the rice, and let it sit for 2-3 minutes; do not boil. Serve with the garlic dip.