Soup with rice and baked vegetables

Ingredients

• 2 liters of water
• 2 pcs. medium size red pepper
• 3 pcs. tomatoes
• 4 garlic cloves
• 1 bulb
• 6 Art. l. round grain rice
• salt
• 1/2 h. l. paprika
• cayenne pepper, thyme, savory, bay leaf
• vegetable oil for frying

Cooking

Step 1

Rinse peppers, tomatoes, garlic, do not peel. Place in a heat-resistant form and send to a preheated oven on the upper level at a temperature of 220 degrees. Peel the onion, cut into half rings. Rinse rice.

Step 2

Heat oil in a frying pan, fry the rice for 2 minutes, stirring constantly, transfer to a bowl. Then fry the onion until tender. Bake vegetables until "burnt" appears.

Step 3

Peel vegetables. Cut the pepper and tomatoes into strips, finely chop the garlic (can be passed through a garlic press).

Step 4

Put rice, a pinch of thyme into boiling water and cook until half cooked. Then add onions, peppers, tomatoes and garlic. 5 minutes before the end of cooking, season with salt, pepper, savory and bay leaf and bring to full readiness. Allow to steep for a few minutes before serving.