Gluten-Free Lecsó with Rice

Instructions

1. 1Measure the 1 cup of Rice into a medium saucepan. Add the 2 cups of Water. Bring to a boil over high heat, then reduce 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 stand, covered, for 5 minutes.
2. 2While the rice cooks, prepare the vegetables. Cut the 3 large Bell peppers into 2.54 cm strips. Dice the 4 medium Tomatoes into 1.27 cm pieces. Peel and finely chop the 1 large Onion. Peel and mince the 2 cloves Garlic.
3. 3Heat the 2 tablespoons of Olive oil in a large skillet (about 30.48 cm) over medium heat (176.7°C / 175°C). Add the chopped Onion and cook for 5-7 minutes, stirring occasionally, until it looks soft and translucent. Add the minced Garlic and cook for 1 minute more until fragrant, being careful not to burn it.
4. 4Add the 2.54 cm strips of Bell peppers to the skillet with the onions and garlic. Cook for 5-7 minutes, stirring occasionally, until the peppers begin to soften slightly.
5. 5Stir in the diced Tomatoes and the 1 tablespoon of Smoked paprika. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 20-25 minutes. Stir occasionally, until the tomatoes have broken down and the sauce has thickened.
6. 6Serve the lecsó spooned over the cooked Rice.

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