Ingredients:
1 cup chopped onions
2 garlic cloves, minced
2 tablespoons olive oil
1 cup thinly sliced celery
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 cup diced green bell peppers
1 (15 ounce) cans tomatoes, drained and reserve liquid
1 tablespoon tomato paste
salt and pepper
3 cups cooked rice
Directions:
In a big skillet, over medium heat, cook the onions and garlic in oil for 5 minutes, stirring frequently.
Add in the celery, thyme, and marjoram; cook and stir for 2 more minutes.
Add in the bell pepper; continue cooking and stirring for 2-3 more minutes.
Add in the drained tomatoes and tomato paste; stir to combine, crushing the tomatoes as you stir.
Add salt and pepper to taste;.
Add in the rice and stir to mix thoroughly.
If mixture is too dry, add some reserved tomato juice until you reach desired consistency.
When the rice is hot, the dish is ready to serve.
Servings: 4
Time preparation: 30 min.
Time total: 40 min.