Ingredients
– 1 ½ cups basmati rice
– 3 cups water
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 zucchini, diced
– 1 can (400 g) chopped tomatoes
– 1 teaspoon dried oregano
– 1 teaspoon salt
Method
1. Rinse the basmati rice under cold water until the water runs clear.
2. In a large saucepan, bring 3 cups of water to a boil. Stir in the rice, cover the pot, and reduce the heat to low. Cook for about 15 minutes or until the water is absorbed.
3. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until soft.
4. Toss in the diced bell pepper and zucchini, stirring for another 5 minutes. Then add the chopped tomatoes, oregano, and salt. Let it simmer for 10 minutes.
5. Fluff the rice with a fork and combine it with the vegetable mixture. Serve hot.
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