Summary

Ingredients

• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 1 pepper (s), orange
• 1 chilli pepper (s), green
• 2 onion (s), red
• 4 beefsteak tomato (s), ripe
• 2 cloves garlic
• 200 g rice (lon rain rice)
• 0.5 liter ½ broth
• 2 bay leaves
• 3 tablespoon olive oil
• 1 teaspoon paprika powder, noble sweet
• 1 tablespoon oregano, finely chopped
• Salt and pepper, black

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Instructions

1. Halve the bell peppers and chilli lengthways, remove the core and wash the halves. Cut the pepper halves into strips. Finely dice the chilli halves. Peel and roughly chop the onions.
2. Remove the stalk from the tomatoes and score the houses crosswise. Scald and peel the tomatoes. Then core and dice. Peel the garlic, cut in half and cut into thin slices.
3. Put the rice in a sieve and rinse with cold water. Bring to the boil with the broth and bay leaves. Cook the rice to the bite for about 20 minutes according to the instructions on the packet. Heat the olive oil in a deep pan.
4. Allow the onions and garlic to become translucent. Add the pepper strips and chilli cubes and fry. Then mix in the tomatoes. Season with paprika powder, oregano, salt and pepper.
5. Cover the vegetables and cook for 15 minutes over a medium heat. Then drain the rice, collecting the stock. Fold the rice dripping wet under the vegetables, add 4-5 tablespoons of stock, simmer for another 10 minutes.
6. Goes wonderfully as an accompaniment to grilled lamb chops.