Vegetable Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
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.
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