Summary

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

1. 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.
2. 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.
3. Add the vegetables and corn, stir and season if necessary.