Summary

Ingredients

• 160 g rice, uncooked
• 1 green pepper (s)
• 1 bell pepper (s), yellow
• 1 small onion (s)
• 1 clove garlic
• 1 small zucchini
• 200 g tomato (s), chunky, from the can
• 60 g sheep cheese
• salt and pepper
• 0.5 teaspoon ½ curry paste, red

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Instructions

1. Cook the rice in twice the amount of salted water.
2. Dice the bell pepper, onion and zucchini and press the garlic clove with the vegetables. Steam the vegetables with water in a pan until they are cooked. Then add the tomatoes to the vegetables and bring to the boil. Season the sauce with salt, pepper and curry paste.
3. Dice the sheep`s cheese and add half of the sheep`s cheese to the sauce. Serve the sauce with the rice and sprinkle with the rest of the sheep`s cheese.