Rice and vegetables

• Prepare a vegetable stock.
• Prepare a tomato sauce.

For the rice with vegetables:

• Cut the beans into rhombus and the sweet pepper into thin strips.
• Clean the mushrooms with kitchen paper and cut it into quarters.
• Chop the carrot and the green pepper into cubes of 1 cm.
• Cut the garlic and the leek into brunoise.
• Cook in boiling water or steam the beans, the carrots, the artichokes and the frozen peas.
• Fry the garlic and the green pepper. Then, the leek, and finally, the mushrooms.
• Add the rice and cook.
• Spread over the garnish.
• Cover with two parts of water per each part of rice, the lemon juice and the tomato sauce to give colour.
• Add salt.
• Let boil for 15 minutes on the hob or the oven.
• Let sit for 10 minutes and plate up.