Arborio Rice with Roasted Peppers and Tomatoes
⏳ Time
50 minutes
🥕 Ingredients
6
🍽️ Servings
3
Description
Arborio rice with roasted peppers and tomatoes
Ingredients
- Orange Bell Peppers - 1 piece
- Orange Bell Peppers - 1 piece
- Tomatoes - 2 pieces
- Arborio rice - ½ cup
- Olive Oil - 2 fl oz
- Salt - to taste
Step by Step guide
Step 1
Wash the peppers, remove the stems and seeds, and cut them into wedges. Wash the tomatoes and make incisions in them. Place the peppers and tomatoes in a heatproof dish, drizzle with olive oil, and sprinkle with salt. Roast in a preheated oven at 392°F for 30-40 minutes, until the peppers are soft and the skin begins to darken.
Step 2
Cook the rice in salted water until done, drain, and rinse with hot boiled water. Transfer to a serving dish.
Step 3
Allow the roasted peppers and tomatoes to cool slightly and chop them finely. Mix with the rice, adding the remaining oil from the dish where the vegetables were roasted. Add salt to taste.
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