Rice with vegetables
300 g long-grain rice
750 g of hot water or vegetable broth
100 g of green beans (fresh or frozen)
60 g seedless raisins
2 sweet peppers
2 tbsp. l. olive oil
½ h. L. salt
Rachael Ray Every Day
Heat oven to 220 ° C.
Wash rice. Raisins pour over boiling water. Vegetables wash. Dice tomatoes, pepper strips, eggplant and onion half rings.
In a frying pan heat the oil on medium heat, stirring quickly fry the raisins and the onions for 1-2 minutes, when the bulges to the raisins, add pepper, beans, eggplant and simmer for 2-3 minutes. Then add the tomatoes, stir and remove from heat.
Transfer the vegetables to a baking form or baking dish, smooth. Put on top of the rice, gently pour the hot broth and add salt. Put in the oven on the middle level, bake for 15 minutes, then stir and cook another 15 minutes. Remove from the oven and immediately apply.