Let the colour in – Tomato Rice With Red Bell Pepper, Zucchini, Leek and Asparagus
TOMATO RICE WITH RED BELL PEPPER, ZUCCHINI, LEEK AND ASPARAGUS
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.
Mix the vegeatbles with the cooked rice and serve hot or at least tepid.