Pisto with Rice

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Pisto with Rice

Pisto with rice is a delicious and tasty recipe that combines the flavors of vegetables with rice. It is easy to prepare and perfect for a quick and nutritious meal!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: dinner, Lunch, Main Course
Cuisine: Spanish
Calories: 350
Ingredients Equipment Method

Ingredients
  

Vegetables
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 onions
  • 3 ripe tomatoes
  • 2 zucchinis
Other ingredients
  • Olive oil
  • Salt
  • 2 cups of white rice
  • 4 cups of water

Equipment

  • Large pan / skillet
  • Cooking pot (for rice)
  • Cutting board
  • Knife
  • Wooden spoon / spatula

Method
 

Preparing the Pisto
  1. Wash and chop all vegetables (peppers, onions, tomatoes, zucchini, eggplant) into small, even cubes.
  2. Heat olive oil in a large pan over medium heat.
  3. Add chopped onions and sauté until soft and translucent.
  4. Add peppers and cook for a few minutes.
  5. Stir in tomatoes and cook until the mixture becomes soft and well combined.
  6. (Optional) Add minced garlic or bay leaf for extra flavor.
  7. Let the pisto cook slowly, stirring occasionally, until rich and flavorful.
Cooking the Rice
  1. Rinse 1 cup of rice thoroughly.
  2. Add 2 cups of water to a pot and bring to a boil.
  3. Add rice and cook on medium heat for 18–20 minutes until water is absorbed.
  4. Cover and let the rice rest for 5 minutes.
  5. (Optional) Add a little olive oil or cook in broth for extra flavor.
Combining Pisto with Rice
  1. Heat the prepared pisto in a pan over low-medium heat.
  2. Add cooked rice gradually and mix gently.
  3. Season with salt, pepper, or spice
  4. Cook for 2–3 minutes until everything is well combined.
  5. Garnish with fresh parsley or herbs.
  6. Serve hot with bread or a fried egg if desired.

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