- 400 milliliters Vegetable broth
- 200 grams Short-grain rice
- 1 large Onion
- 1 Garlic clove
- 1 Chile pepper
- 2 stalks Celery
- 2 red Bell peppers
- 2 tablespoons finely chopped Parsley
- 2 tablespoons Vegetable oil
- 1 large can peeled Tomatoes
- 1 tablespoon Tomato paste
- 1 pinch Ground clove
- freshly ground Pepper
- Tabasco sauce
Boil the rice with broth in a pot, cover with lid and cook over low heat for about 30-40 minutes.
Peel the onion and garlic, and chop finely. Rinse and peel the vegetables. Slit the chile pepper lengthwise, remove seeds and cut into thin strips. Rinse, trim and cut the celery into thin slices. Rinse the bell peppers, cut in half, remove seeds and ribs, and cut into thin strips.
Heat oil in a pan and saute the onion and garlic. Add the chile pepper, celery and bell peppers, and saute for 3-4 minutes while stirring.
Add the peeled tomatoes with juice to the vegetables and crush the tomatoes with a potato masher. Stir in the tomato paste, ground clove, tabasco, and season with salt and pepper. Simmer for 10 minutes.
Drain the cooked rice and mix into the vegetables. Season with salt and pepper. Serve sprinkled with parsley.