Vegetable rice

Ingredients for 3 servings:

• 1 cup rice (long grain)
• 2 cups water
• 1 large bell pepper(s), yellow
• 1 zucchini
• 2 beefsteak tomatoes
• 1 small can of corn
• 2 shallots, or one onion
• olive oil
• Butter or margarine
• 1 tsp, heaped broth, instant
• 1 tbsp tomato paste
• salt and pepper
• Herbs, dried, mixed

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Delicious side dish to pan-fried dishes or fish

Peel and deseed the tomatoes. Dice the bell peppers, zucchini, and tomatoes and place them in a small casserole dish. Mix with olive oil, salt, pepper, and dried herbs and cook in the oven at 200 degrees Celsius for about 30 minutes. In the meantime, finely chop the shallots and sauté them in a little butter or margarine until translucent. Then add the rice and sauté briefly. Deglaze with 2 cups of water. Add the salt, broth, and tomato paste. Stir briefly and cook over very low heat in a covered pan until the water has evaporated. Add the vegetables and corn, stir, and season to taste.