Rice with Baked Peppers, Tomatoes, and Garlic

Directions

1. 1

   Step 1

   

   Rinse the vegetables. Remove seeds and stems from the bell peppers. Peel the garlic. Rinse the rice until the water runs clear. Preheat the oven to 200 °C. Prepare a baking dish. Wash the vegetables.

2. 2

   Step 2

   

   Cut the tomatoes and pepper flesh into large slices. Lightly crush the garlic with the flat side of a knife. Transfer the vegetables to the baking dish. Drizzle with olive oil, season with salt and pepper. Gently mix. Bake in a preheated 200 °C oven for 30–40 minutes, until the peppers are soft.

   TipYou can bake the vegetables on parchment without adding olive oil.

3. 3

   Step 3

   

   Place the rice in a pot, add water according to the ratio indicated on the package. Add salt, put the pot on the stove, wait for it to boil. Then reduce the heat to minimum and cook under a lid for 18–20 minutes. Remove the rice from heat, stir, and let stand for another 10 minutes.

4. 4

   Step 4

   

   Remove the dish with vegetables from the oven. Dice the baked peppers and tomatoes into small cubes. Transfer the garlic cloves to a small bowl, mash them with a fork and mix with the remaining oil and juice from the vegetables in the dish.

5. 5

   Step 5

   

   Place the rice in a large bowl, add the diced baked vegetables. Drizzle everything with the aromatic garlic oil from the dish, mix. Taste and add more salt and pepper if needed.

6. 6

   Step 6

   

   Serve the rice, garnished with fresh basil or parsley leaves.