Rice with vegetables

Ingredients

• 1½ cup white rice
• 1 cube of Vegetable Stock
• 3 cups of cold water
• 1 cup of squash cut into cubes without skin and without seeds
• ½ red bell pepper cut into strips
• ½ green bell pepper cut into strips
• 1 leek finely chopped
• tablespoons of oil

Preparation

1. In a saucepan over medium heat, sauté the vegetables for 5 minutes together with the oil. Reserve.

2. Place the rice, Vegetable Cube Stock and water in a pot.

3. Cook the preparation over low heat, semi-covered, until the rice absorbs all the water.

4. Before serving, let it rest covered for 5 minutes, then add the sautéed vegetables and mix well.

5. To serve.