Colorful Tomato Rice Pan

Summary

Ingredients

• 200 g lon rain rice
• 200 ml tomato juice
• 200 ml vegetable stock
• 100 g suar snap peas
• 250 g broccoli
• 1 red pepper (s)
• 1 zucchini
• 100 g mushrooms
• 2 tablespoon olive oil
• 2 tablespoon butter
• 2 cloves garlic)
• salt and pepper
• possibly herbs, fresh

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Instructions

1. Put the rice in a saucepan with tomato juice and vegetable stock. Bring to the boil and finish cooking the rice according to the instructions on the packet.
2. Clean and wash the sugar snap peas, rinse off the broccoli and cut into small florets. Clean the pepper and cut into strips. Rinse the zucchini and cut into slices. Rub the mushrooms with a damp cloth and then cut them according to size.
3. Heat the olive oil and butter in a large pan. Sweat the vegetables and mushrooms in it for approx. 12-15 minutes. Peel and chop the garlic and add. Season with salt and pepper.
4. Mix in the rice and season to taste again. Incidentally, the dish can also be served with fresh herbs, if you like.