4 servings

Ingredients:

500 gr. (17.6 oz) tomatoes
1 red pepper
1 onion
2 tbsp. olive oil
1 small handful of fresh basil
2 small onions finely diced
200 gr. (7 oz) Bonet rice
salt and pepper to taste

Instructions:

Cut each tomato into 8 pieces. Cut the onion into slices and dice the pepper. Spread non-stick paper on a baking sheet. Preheat the oven to 200°C (392°F). Mix the tomatoes, pepper and onion with the olive oil. Season with salt and pepper and spread them in a single layer in the pan. Pour half the chopped basil on top. Bake until soft, about 40΄-45΄. At the same time, boil the rice for 12΄ in lightly salted water, which should fully cover it. Then drain it. Add it to the vegetable mixture. Pour the rest of the basil on top. Mix well and serve.

Cook’ s tip

You can let the rice cool, then incorporate the rest of the ingredients and put them in the fridge for at least an hour. So you will have a cool rice salad.