Tomato And Capsicum Risotto - cooking recipe

Ingredients

1 1/2 cups uncooked short-grain brown rice or 1 1/2 cups long grain brown rice
25 g butter or 25 g margarine
3 tablespoons olive oil
1 onion, chopped
1 red capsicum, red or green
4 tomatoes, peeled
1 clove garlic, minced
1/4 cup fresh basil
1/4 cup fresh parsley
herb-seasoned salt

Preparation

Cook rice until tender, drain and set aside.
Melt butter with oil in large saucepan.
Add onion and capsicum and cook until onion transparent.
Chop tomatoes and add along with garlic, herbs and salt.
Simmer until tomatoes are soft[approx 10 minutes].
Add rice and stir until well mixed and rice is heated through.