Ingredients:

• 3 – large red bell peppers
• 2 tbsps – Olive oil
• 3 – Garlic Cloves
• 2 – Tomatoes
• 2 – Bay Leaves
• 5 cups – vegetable stock
• 2.5 cups – Rice
• 6 – Mint leaves
• 6 fresh Basil leaves, snipped
• Salt and freshly ground pepper

Method:

1. Boil the red peppers, put them in a bowl, cover with a damp towel and set aside for 10 minutes.
2. Peel the skin and then slice thinly.
3. Heat oil in a wide, shallow pan and add garlic and tomatoes and saute for a while. Then add the pepper slices and bay leaves and cook well.
4. Pour the vegetable stock into a large, heavy saucepan and heat it to simmering point.
5. Stir the rice into the vegetable mixture and add the hot stock and cook until done.
6. When the rice is tender, season it with salt, pepper, mint and basil leaves.

Recipe courtesy of Lakshmi