Tomato rice with peppers

Ingredients for 4 servings:

• 200 g rice
• 1 red bell pepper(s)
• 2 small onions
• 1 tbsp oil
• salt and pepper
• herbs, Italian
• 2 garlic cloves
• 100 g low-fat cream cheese
• 50 ml milk
• 1 class can/n tomatoes, chopped
• ½ tsp vegetable broth, instant
• 2 tbsp tomato paste
• 100 ml water
• e.g. ketchup

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the rice as usual; I always do this in vegetable broth. Dice the peppers and onions into fairly small cubes. Fry in a pan with a little oil. Cook for 5 minutes, then add the tomatoes. Then add the tomato paste, water, and 1/2 teaspoon of vegetable broth and mix everything together. Add the rice. Mix together the cream cheese, milk, Italian herbs, salt, and pepper, and stir into the rice. Heat briefly. Season with ketchup, if desired, but it’s not necessary.