Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 1 cup long grain rice
- 2 cup water
- 1 large bell pepper (s), yellow
- 1 zucchini
- 2 beefsteak tomato (s)
- 1 small Can corn
- 2 shallot (s), or an onion
- olive oil
- Butter or margarine
- 1 teaspoon, heaped broth, instant
- 1 tablespoon tomato paste
- salt and pepper
- Herbs, dried, mixed
Print Recipe
Pin Recipe Instructions
- Peel and core the tomatoes. Cut the peppers, zucchini and tomatoes into small cubes and place in a small baking dish. Mix with olive oil, salt, pepper and dried herbs and cook in the oven for about 30 minutes at 200 degrees Celsius.
- In the meantime, chop the shallots and sauté them in a little butter or margarine until translucent, then add the rice and sauté briefly. Deglaze with 2 cups of water. Add salt, broth and tomato paste. Stir briefly and cook on a very low heat in a closed saucepan until the water has evaporated.
- Add the vegetables and corn, stir and season if necessary.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below