|300 g||basmati rice|
|1||red bell pepper|
|2 tbsp||vegetable oil|
|500 ml||chicken stock|
|400 g||canned crushed tomatoes|
|1 tsp||sweet paprika powder|
|300 g||peas (frozen)|
Peel and finely dice onion, garlic and carrot. Remove and discard bell pepper core, then dice finely. Heat oil over medium heat in a deep pan. Fry for approx. 5 min.
Add rice, stir well, and fry for 1 min. Add chicken stock, tomatoes, paprika powder, ajvar, and peas. Bring to a boil, season with salt and pepper, and let simmer uncovered for 20 – 25 min., stirring from time to time.
If the rice seems too dry, add some hot water and keep simmering. Finely chop parsley. Season again with salt and pepper. Stir in parsley before serving. Enjoy!