Zucchini-tomato rice

Ingredients for 2 servings:

• 2 cups rice
• 3 tomatoes
• 1 zucchini
• 1 onion(s)
• Salt
• Pepper, freshly ground
• Fondor or broth
• Parsley
• basil
• 1 tbsp crème fraîche or sour cream (heaped tbsp)
• 1 clove(s) garlic
• oregano
• 1 pinch(s) of sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Delicious side dish for poultry

Cook the rice according to the package instructions and set aside (it’s best to cover it while you do this, as this will make it easier to handle later). Peel the garlic, chop it finely, and add it to a pan with the heated oil. Wash and chop the tomatoes and zucchini. Peel and chop the onions. First, add the onion to the pan and let it become translucent. Then add the tomatoes and zucchini. Simmer until the zucchini pieces are soft and the tomatoes have cooked down. Season to taste with the spices and herbs. A pinch of sugar is a must. Finally – and the mixture should no longer be boiling at this point – add the crème fraîche and stir in. Finally, add the rice and mix together. Serve hot.