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🍽️ Pepper and Rice Pan with Yogurt Dip

375 kcal · 45 min · 4 servings

Ingredients

• 2 cup/s rice
• 4 cup/s vegetable broth
• 2 onion/s
• 2 clove/s garlic
• 1 chili pepper/s
• 3 tbsp tomato paste
• 3 pepper/s (preferably mixed colorful)
• 1 tsp paprika powder, sweet
• 1 tsp paprika powder, rose hot
• salt and pepper
• 1 handful herbs, mixed ((basil and parsley), fresh)
• 300 g yogurt
• 2 clove/s garlic
• salt and pepper

Instructions

1. 1. Cook the rice in the vegetable broth. Use a cup as a measure for about 200 to 250 milliliters of liquid.
2. 2. Halve the chili pepper lengthwise and remove the seeds.
3. 3. Wash the bell peppers and cut them into cubes.
4. 4. Finely dice the onions.
5. 5. Sauté the onions in some oil in a pan until translucent.
6. 6. Add the pressed garlic, the chili, and the tomato paste.
7. 7. Fry everything briefly.
8. 8. Add the pepper cubes.
9. 9. Fry the peppers for a few minutes, shaking the pan in between.
10. 10. Season with paprika powder, salt, and pepper.
11. 11. Add the rice.
12. 12. Stir everything together and let it heat through.
13. 13. Chop the herbs.
14. 14. Stir the herbs in at the end.
15. 15. Taste and adjust seasoning.
16. 16. Mix the yogurt with the pressed garlic.
17. 17. Season the yogurt sauce with salt and pepper.
18. 18. Serve the rice with a dollop of the yogurt sauce.
19. 19. This amount is enough for about 3 to 4 people.
20. 20. You can also eat the rice as a side dish.
21. 21. You can increase the amount of herbs as you like.

Nutrition per serving

• kcal: 375
• Protein: 11 g · Fett/Fat: 6 g · Carbs: 68 g