AI illustration

Courgette and tomato rice

Why it worksFry the courgette first and add it at the end. If it cooks with the rice, it turns to mush.

Ingredients

• 300 g white rice
• 500 g courgette
• 500 g passata
• 150 g onions
• 10 g garlic
• 3 g dried oregano
• 25 ml olive oil
• 800 g white beans

Method

1. Cut the courgettes in half lengthways, then into 1 cm slices. Chop the onion and garlic.
2. Heat the olive oil in a large pot with a lid on high heat. Fry half the courgette for 3–4 minutes, until brown on both sides. Put it on a plate and fry the other half.
3. Turn the heat to medium. Cook the onion and garlic in the same pot for 3 minutes. Stir in the rice, the passata, the oregano and 200 ml of water.
4. Put the lid on and cook on low heat for 18 minutes. Stir in the drained white beans and put the lid back on for 2 minutes.
5. Gently stir the courgette back in. Taste and add salt.

A portion: about 560 kcal · 20 g protein · 94 g carbs · 8 g fat