Summary

Ingredients

• 3 bell peppers, red, yellow, green, approx. 50 g
• 10 cocktail tomatoes
• 2 large onions
• 3 clove (s) garlic
• 1 large pepper, mild
• 1 tablespoon, heaped tomato paste
• 1 tablespoon ajvar
• salt and pepper
• olive oil
• 1 teaspoon, heaped rosemary
• liters ⅛ water or broth
• liter ⅛ red wine
• 150 g rice

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Instructions

1. Boil the rice.
2. Peel and puree the onions and sauté in olive oil. (Puree because with it
3. the sauce becomes creamy. Of course, you can also use finely chopped onions.) Cut the peppers into narrow strips, add and cook for 5 minutes. Halve the cocktail tomatoes and add, salt and pepper. Press the garlic cloves through the press, chop the peppers and add both. Add the rosemary, tomato paste and ajvar. Deglaze everything with the water and red wine and simmer gently for about 10 to 12 minutes, depending on the desired firmness.
4. Drain the rice, drain well and finally, when the desired firmness is achieved, mix in and stir well.
5. Cevapcici, liver, natural schnitzel or Debreciner go well with it.