Summary

Ingredients

• 150 g lon rain rice
• 150 ml poultry stock
• 1 can tomato (s), 400 g
• 150 g peas
• 1 red pepper (s)
• 1 onion (s), red
• 1 clove garlic
• 4 tablespoon olive oil
• 1 tablespoon tomato paste
• 0.5 teaspoon ½ thyme, dried
• 1 teaspoon sugar
• 1 ½ teaspoon sea salt

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Instructions

1. To begin with, peel the onions and garlic and cut into small cubes. Wash the pepper and remove the core and white membrane, then cut the pod into 1 cm cubes. Collect the juice from the canned tomatoes in a bowl. Remove the stem from the tomatoes and any skin residues that may be present. Then cut the tomatoes into small pieces and add to the tomato juice in the bowl.
2. Put the garlic and onions in a saucepan with the olive oil and sauté everything over medium heat, they shouldn`t take on any color. After about 5 minutes add sugar, tomato paste and rice to the saucepan and sauté for another 5 minutes. Then deglaze everything with the poultry stock. Add the tomatoes with the juice and peppers to the saucepan. Add thyme and salt, stir and simmer on a low heat with the lid closed. Stir every now and then.
3. If you can`t get fresh peas, frozen peas are a good alternative. Here are the cooking times for both variants:
4. After a cooking time of 20 minutes, add frozen peas with the lid closed and simmer for another 15 minutes.
5. After a cooking time of 30 minutes, add fresh peas with the lid closed and let everything simmer for another 5 minutes.
6. Now season the rice again and serve!
7. The cooking time can vary a bit depending on the type of rice, so you should try it every now and then. For this recipe I use the ideal rice (long grain rice) from Oryza, the cooking times are tailored to this.