Tomato bouillon with rice

Name: Tomato bouillon with rice
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4-5 medium-sized tomatoes (about 300 g); 1 medium onion; 1 TABLESPOON Oil (e.g. olive oil); 3-4 Tsp Vegetable broth (instant); 80-100 g Long grain rice; 7-10 Tbsp salt, white pepper; 2-3 small peppers (e.g. red, yellow and green); 1/2 potty Chervil or 1/2 bunch of parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4-5 medium-sized tomatoes (about 300 g)
1 medium onion
1 TABLESPOON Oil (e.g. olive oil)
3-4 Tsp Vegetable broth (instant)
80-100 g Long grain rice
7-10 Tbsp salt, white pepper
2-3 small peppers (e.g. red, yellow and green)
1/2 potty Chervil or 1/2 bunch of parsley

Directions

1
Clean, wash and quarter the tomatoes. Peel and finely chop the onion. Fry both briefly in hot oil. Add a good 3/4 l water, bring to the boil and stir in the stock. Simmer for about 20 minutes.
2
Meanwhile cook the rice in boiling salted water for 15-20 minutes. Clean, wash and finely dice the peppers
3
Pour the broth through a fine sieve. Season to taste with salt and pepper, bring to the boil. Cook the diced peppers for about 5 minutes
4
Wash the chervil and pluck off the leaves (chop parsley). Drain the rice and add to the stock. Season to taste if necessary and serve. Sprinkle with chervil