Spicy Vegetable – Rice – Pot
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 400 g rice, basmati
- 600 g tomato sauce, spicy
- 1 red pepper (s)
- 2 large spring onions
- 2 carrot (s)
- 1 large zucchini
- 600 ml water
- salt and pepper
- possibly paprika powder
- oil
Print Recipe
Pin Recipe Instructions
- Cut the spring onions into rings, thinly slice the carrots, and dice the bell pepper and courgette.
- Fry the onions and carrots in a little oil, then add the remaining vegetables and fry with them. Pour the raw rice over it, pour in the water, stir in the tomato sauce, season, bring to the boil and stir so that the rice does not stick to the bottom. Then let the rice swell over a low heat for 20-25 minutes. Stir it from time to time.
- Season again to taste before serving.
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