Let the colour in – Tomato Rice With Red Bell Pepper, Zucchini, Leek and Asparagus

Tomato Rice With Red Peppers, Zucchini, Leek and Asparagus

As much as I love winter greens, and I really do, I need vegetables with colour. They have a magnetic effect on me even though I know so well that they are not at their best now but try to tell that to my body or if it is my brain, well to my being that seems to be out of any rational control. Not that I complain, far from it and especially when it leads me to eat this kind of dish, packed with colour, vitamins and flavour! Now I added some asparagus I had left from a photos shoot but you can take some other vegetable that fits in. The dish can be eaten as a full vegetarian lunch or as a a side dish and it is naturally gluten-free as well so remember it for one of those lunches or dinners when you have to cater for many needs.

Tomato Rice With Red Peppers, Zucchini, Leek and Asparagus

4-6 servings

350 g/ 12,35 oz rice (not parboiled)
400 ml/ 1,7 cup tomato sauce
400 ml/ 1,7 cup water
1 large red bell pepper, sliced into circles
8-10 small zucchini, sliced
1 small leek, sliced
8-10 asparagus spears
1 handful of rocket or baby spinach
2 tblsp parsley, finely chopped
chili flakes, optional
extra-virgin olive oil

 Cook the rice in the water and the tomato sauce until the liquid has been absorbed by the rice.

 Meanwhile, start frying the vegetables gently in some olive oil, add the chili flakes if you want them,  first the zucchini for 3-4 minutes, then the leek and the asparagus and when they have some colour, add the sliced belle pepper and go on frying gently for another 3-4 minutes.

 Mix the vegeatbles with the cooked rice and serve hot or at least tepid.

Tomato Rice With Red Peppers, Zucchini, Leek and Asparagus