Zucchini and mince pot

Ingredients for 4 servings:

• 300 g rice
• salt water
• some broth, instant, if necessary
• 300 g minced beef
• 500 g tomatoes, pureed
• 1 zucchini
• 1 red bell pepper(s)
• 1 large onion(s)
• 3 cloves garlic
• 100 ml vegetable stock
• olive oil
• salt and pepper
• Coriander powder
• Paprika powder, hot
• basil

Instructions

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

Rice with Mediterranean vegetables

Peel and finely dice the onion. Peel the garlic and set aside. Wash the zucchini, trim the ends, and slice thinly. Wash the bell pepper, halve, and deseed it. Cut 3/4 into small cubes. Cut eight strips from the rest (for decoration later) and set aside. Heat a little olive oil in a large pot and sauté the onions and diced bell pepper, stirring. When the onions are translucent, add the minced meat and stir-fry. When cooked, season generously with salt and pepper, and add paprika and coriander. Add the passata, press in the garlic, and top up with 100 ml of stock. Season to taste with salt, pepper, coriander, and plenty of basil. Stir in the zucchini, cover, and simmer on low heat for about 15 minutes. Cook the rice in salted water (I always add a little stock) and serve. Place the peppers on top as decoration.