Rice and peppers
Instructions
In a Pan fry in butter onion and chopped garlic.
Mix in the peppers cleaned and cut into thin strips, cover and cook for 20 minutes.
Add a teaspoon of tomato paste diluted in warm water.
Add salt and pepper.
Switch off when the peppers have become soft.
Boil rice, drain and season with the pepper sauce and Parmesan.
Ingredients and dosing for 4 persons
- 320 g of rice
- 1 red pepper
- == 1 yellow pepper
- 1 green pepper
- 30 g of butter
- 4 tablespoons of grated parmesan cheese
- 3 tablespoons of olive oil
- 1 teaspoon of tomato paste
- 1 cipollina
- 1 clove of garlic
- Salt
- Pepper