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🍽️ Tomato Rice with Pickled Onions and Crispy Garlic Bread

607 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 3 pcs.
• onions, red 2 pcs.
• cherry tomatoes 500 g
• bell pepper, red 1 pcs.
• parsley, fresh 15 g
• vinegar 2 tbsp
• water 3 tbsp
• salt 1.5 tsp
• sugar 0.5 tsp
• olive oil 4 tbsp
• tomato paste 3 tbsp
• long-grain rice 300 g
• chili flakes 1 tsp
• paprika, sweet 2 tbsp
• bay leaves, dried 2 pcs.
• passata 700 g
• vegetable broth 500 ml
• pepper, black ground pinch
• baguette 1 pcs.

Instructions

1. 1. Peel the garlic cloves and chop them finely.
2. 2. Cut the onions in half and remove the skin.
3. 3. Dice one of the onions finely.
4. 4. Cut the second onion into thin half-rings.
5. 5. Set the onion half-rings aside.
6. 6. Wash the tomatoes thoroughly.
7. 7. Dice half of the cherry tomatoes.
8. 8. Wash the bell pepper.
9. 9. Cut the bell pepper in half and remove the core and seeds.
10. 10. Cut the bell pepper into small cubes.
11. 11. Wash the parsley.
12. 12. Shake the parsley dry.
13. 13. Chop the parsley coarsely.
14. 14. Put vinegar, water, one teaspoon of salt, and sugar into a small bowl.
15. 15. Add the onion half-rings to the vinegar mixture.
16. 16. Mix the ingredients well.
17. 17. Set the bowl aside to let the onions pickle.
18. 18. Heat one tablespoon of oil in a pot on high heat.
19. 19. Fry the onion cubes, bell pepper cubes, and tomato cubes for about three minutes.
20. 20. Add half of the chopped garlic and tomato paste.
21. 21. Roast the mixture for about one minute.
22. 22. Add the rice, chili flakes, paprika powder, and bay leaves.
23. 23. Deglaze everything with passata and vegetable broth.
24. 24. Cover the pot and let the rice cook for about 30 minutes.
25. 25. Stir the rice occasionally.
26. 26. Remove the bay leaves as soon as the rice is cooked.
27. 27. Season the rice with salt and pepper to taste.
28. 28. Preheat the oven to 180 degrees Celsius fan (convection).
29. 29. Line a baking tray with baking paper.
30. 30. Place the remaining cherry tomatoes on the baking tray.
31. 31. Drizzle the tomatoes with one tablespoon of olive oil.
32. 32. Mix the remaining olive oil with the remaining garlic in a small bowl.
33. 33. Cut the baguette in half lengthwise.
34. 34. Brush the cut surfaces of the bread with the garlic-oil mixture.
35. 35. Place the baguette on the baking tray with the tomatoes.
36. 36. Bake the bread and tomatoes together in the oven for about 10 minutes.
37. 37. Garnish the tomato rice with the baked cherry tomatoes.
38. 38. Sprinkle the pickled onions over the rice.
39. 39. Sprinkle the dish with the chopped parsley.
40. 40. Serve the rice with the crispy garlic bread.

Nutrition per serving

• kcal: 607
• Protein: 14 g · Fett/Fat: 23 g · Carbs: 88 g