Zucchini rice pot

Ingredients for 4 servings:

• Oil for frying
• 3 m.-large zucchini
• 4 medium-sized carrots
• 3 large tomatoes
• 1 can tomatoes, chopped, 400 g
• 1 package of tomatoes, pureed, 500 g
• 2 garlic cloves
• 2 spring onions
• 2 bags of rice (boil-in-the-bag, 125 g each)
• lots of curry powder
• lots of salt and pepper
• some turmeric powder
• some paprika powder, hot
• possibly chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegetarian and simple

Cook the rice in salted water according to the package instructions. While the rice is cooking, quarter the zucchini lengthwise and cut into 0.5-1 cm thick slices. Halve the carrots and cut into 0.5 cm thick slices. Quarter the tomatoes and cut into pieces. Sauté the carrots and zucchini in oil over high heat. After about 5 minutes, reduce the heat and add the garlic to the vegetables. Slice the spring onions into rings and fry them briefly. Then stir in the fresh tomatoes, as well as the chopped and passata. Simmer briefly and season to taste. I always use plenty of salt, pepper, and curry powder. I tend to use less turmeric and paprika. If you like spicy food, you can also add chili powder or chili peppers. Add the cooked rice to the vegetables and cook briefly. Season again and serve. Tip: If you like meat, you can also fry chicken, minced meat, or something similar at the beginning.