Reca Rice Bowl with Roasted Vegetables

Ingredients

• 1 cup Rice (white or brown)
• 3 cups Mixed vegetables (bell pepper, zucchini, red onion, cherry tomatoes)
• 2 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 cloves Garlic
• 2 tbsp Tomato paste
• 1 cup Crushed tomatoes
• 1 small Bell pepper (for sauce)
• 1 tsp Paprika (smoked or sweet)
• 0.5 tsp Cumin
• 1 tbsp Lemon juice
• 2 tbsp Fresh parsley (optional)(optional)

Instructions

1. 1

   Prep (15 minutes): Heat oven to 425°F (or set a large skillet over medium-high). Chop mixed vegetables into bite-size pieces. Mince garlic and dice the extra bell pepper for the sauce.

2. 2

   Cook vegetables (about 15 minutes): Toss vegetables with 1 tbsp olive oil, salt, and black pepper. Roast on a sheet pan for 15 minutes (or pan-cook in a skillet, stirring occasionally, until browned and tender).

3. 3

   Make reca-style sauce (about 10 minutes): In a saucepan or skillet, add remaining 1 tbsp olive oil. Sauté garlic and diced bell pepper for 2–3 minutes. Stir in tomato paste, paprika, and cumin for 30–60 seconds. Add crushed tomatoes and simmer 7–8 minutes until slightly thickened. Stir in lemon juice.

4. 4

   Cook rice (while sauce simmers, total cook time 25 minutes): Cook rice according to package directions (use water as directed). Drain if needed and keep warm.

5. 5

   Assemble: Divide warm rice into bowls, top with roasted vegetables, and spoon reca-style tomato–pepper sauce over the top. Garnish with parsley if using.