Steps
- Peel and chop 3 medium ripe tomatoes. Put in a saucepan with 1 medium chopped onion, 3 chopped garlic cloves, ½ sliced red bell pepper, ½ sliced green bell pepper, and 50ml of olive oil.
- Cook over medium-low heat, stirring occasionally, until the tomatoes soften and break down. Stir in 250g of medium-grain rice, season with salt, and cook for 1-2 minutes.
- Add 650ml of water and bring to a boil. Cover and simmer over low heat for 13-15 minutes, until the rice is tender and creamy. Remove from heat and stir in chopped cilantro.