Gluten-Free Lecsó with Rice

Instructions

1. 1Measure the 1 cup of Rice and the 2 cups of Water into a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes.
2. 2While the rice cooks, prepare the vegetables. Cut the 3 large Bell Peppers (Mixed Colors) into 2.54 cm strips. Cut the about 450 g Tomatoes into 2.54 cm pieces. Dice the 1 medium Onion into 1.27 cm pieces. Mince the 2 cloves Garlic.
3. 3Place a large, heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 2 tablespoons of Olive Oil. Once the oil is shimmering, add the diced 1 medium Onion and cook, stirring occasionally, for 5 minutes, or until the onion is softened and translucent.
4. 4Add the 3 large Bell Peppers (Mixed Colors) strips to the pot with the onions. Cook for 5-7 minutes, stirring occasionally, until the peppers begin to soften.
5. 5Stir in the about 450 g Tomatoes pieces, 1 tablespoon of Smoked Paprika, and the minced 2 cloves Garlic. Add the 1 teaspoon of Salt and the 0.5 teaspoon of Black Pepper. Stir everything together to combine.
6. 6Increase the heat to medium-high (204.4°C / 200°C) and bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 20-25 minutes. Stir occasionally, until the vegetables are tender and the liquid has reduced to a stew-like consistency.
7. 7Fluff the cooked 1 cup of Rice with a fork. Serve the hot lecsó spooned over the fluffy 1 cup of Rice.

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