Summary

Ingredients

• 150 g brown rice
• Vegetable broth, grained
• 2 bell peppers, red and yellow
• 1 jar mushrooms
• 2 large carrot (s)
• 1 packet tomato (s), strained (already spicy)
• 1 scoop mozzarella, possibly half-fat
• 1 onion (s)
• salt and pepper
• Cayenne pepper
• Paprika powder, noble sweet
• basil
• thyme
• some margarine

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Instructions

1. Cook the rice according to the instructions on the packet. Add the vegetable stock and a little salt to the cooking water.
2. Preheat the oven to 150 degrees.
3. Cut the peppers into bite-sized cubes, finely dice the onions and mozzarella. Drain the mushrooms well and cut the carrots into slices.
4. Heat some margarine in a pan and fry the onions in it. When they have gotten some color, add the mushrooms and sear them on full heat. Then add peppers and carrots and continue frying over medium heat. Salt and pepper a little, then add the tomatoes. Bring to the boil, then reduce the heat and let the vegetables simmer gently for about 5 minutes, stirring again and again. Season to taste with paprika powder, cayenne pepper and the herbs. Add the mozzarella cubes and stir until melted.
5. Put the rice in a baking dish, layer the vegetables on top and bake in the oven for about 20 minutes.