Tricolor Paprika Rice

Finely dice the shallot. Finely dice the red and yellow peppers.

Heat 1 tbsp olive oil in a saucepan and sauté shallot. Add diced bell bell pepper and 10-min long grain rice and sauté briefly while stirring. Fill up with the vegetable broth, let it boil and cook for 12 minutes at low temperature with the lid closed.

Mix 1 tbsp chopped parsley with 20 g butter into the finished long-grain rice.

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