Red Peppers in Tomato Sauce

Ingredients:

5 Red Peppers

1 Can of Corn

1 Dry White Onion

100g Basmati Rice

250g Tomato Puree/Passata

1/2 tbsp Sweet Paprika

1/2 tbsp Thyme

Salt/Pepper

Start off by taking out a large saucepan and place on top of a medium-high heat. Finely chop the onion and add to the pan along with a touch of olive oil. Fry briefly until golden brown. Meanwhile, prepare the peppers by cutting them into strips. If they are too long, feel free to further cut the strips in half. Add to the saucepan and fry for about 5-6 minutes along with the onions. Once the peppers have softened somewhat, add the tomato puree plus a small glass of water so it covers to top of the ingredients in the pan.

At this point, add the spices along with salt/pepper. Leave to cook for about 20 minutes and lower the heat slightly. After 10 minutes, add the rice and let it cook in the existing tomato juices for the remaining 10 minutes. After those 10 minutes, taste to make sure the rice is cooked. Then turn off the heat, add the corn and mix. Serve straight after and enjoy! This dish can be eaten cold or warm and will certainly last several days in the fridge.