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Vegetable Rice

Name: Vegetable Rice
Total time: 35 min
Yield: 4 servings
Ingredients: 300 g Rice; 2 Carrot; 1 Bell pepper; 150 g Green beans; 1 Onion; 2 Tomato; 2 cloves Garlic; 2 tbsp Olive oil; 1 Bouillon cube; 1 pinch Salt

Preparation time: 35 min
Servings: 4 servings

Ingredients

4 servings

Rice — to buy300 g
Carrot — to buy2
Bell pepper — to buy1
Green beans — to buy150 g
Onion — to buy1
Tomato — to buy2
Garlic — to buy2 cloves
Olive oil — to buy2 tbsp
Bouillon cube — to buy1
Salt — to buy1 pinch

Preparation

Rinse the rice in clear water until the water runs almost clear, then drain.
Cut the carrots into small dice, slice the bell pepper into strips, trim the green beans and cut into short lengths.
Heat the oil in a casserole, cook the sliced onion and garlic for 3 minutes, until translucent.
Add the carrots and cook for 3 minutes, then add the bell pepper and green beans, and cook for 3 more minutes, stirring.
Add the diced tomatoes, lightly crush to form a sauce base, and let stew for 3 minutes.
Add the drained rice, mix well to coat it with the sauce and vegetables, then crumble the stock cube over the top.
Add water, twice the volume of the rice, season lightly with salt (the cube is already salty), bring to a boil, then cover and lower to a very gentle heat.
Cook for 18-20 minutes without lifting the lid, until the water is fully absorbed, then turn off the heat and let rest, covered, for 5 minutes before fluffing with a fork and serving.