INGREDIENTS
320 grams of rice, 4 colored peppers, 1 medium onion, 500 tomato sauce, extra olive oil, salt, pepper (if you like).
PROCEDURE
Boil the rice until al dente. Remove the seeds and white filaments of the peppers. Remove the seeds from the tomatoes (and possibly the skin). Thinly slice the onion and put it in a pan, with oil, to dry over low heat, add the diced peppers and tomato and salt. Cook 20 minutes with a covered pot. Season the rice with the pepperonata and, if desired, with parsley and grated Parmesan cheese.