Bell Pepper Rice Skillet

Ingredients

• 150 g long‑grain rice
• Salt
• 2 bell peppers (red and green)
• 150 g tomatoes (2 tomatoes)
• 1 can kidney beans (drained weight; about 150 g)
• 1 can chickpeas (drained weight; about 120 g)
• 150 g green beans
• 2 small onions
• 1 Garlic clove
• 4 tbsp olive oil
• 100 ml Vegetable broth
• 100 g peas (frozen)
• Pepper
• 1 Organic lemon
• 1 tbsp chopped mixed herbs

Instructions

1. 1.

   Set the rice in a pot with slightly more than twice the amount of salted water, cover, bring to a boil and let it simmer on low heat for about 15–20 minutes until the water is absorbed.

2. 2.

   Wash the bell peppers, quarter them, clean, seed, and remove the inner membranes. Pat the tomatoes dry. Cut all vegetables into bite‑sized pieces. Drain and rinse the kidney beans and chickpeas, then set aside. Wash and trim the green beans, blanch in a pot of boiling salted water for about 6 minutes, cool under cold running water, and drain. Peel and finely dice the onions and garlic.

3. 3.

   Heat olive oil in a pan. Add the beans and bell peppers and fry for 2–3 minutes. Add onions and garlic and sauté until fragrant. Stir in the kidney beans and chickpeas, pour in the broth, bring to a boil, then add the peas. Mix in the rice and cook for 2–4 minutes over medium heat until heated through. Fold in the tomatoes and warm briefly.

4. 4.

   Season with salt and pepper. Rinse the lemon hot, pat dry, and grate its zest. Stir in one teaspoon of lemon zest and the herbs. Serve the bell pepper rice skillet garnished with lemon wedges as desired.