Tourist's breakfast with rice for winter

1. We sort out all the vegetables, wash them thoroughly and dry them with a towel.

2. Tomatoes are freed from the stalks and cut into quarters (or halves, if the tomatoes are small).

3. Chop the tomatoes with a blender. You should get about 2 liters of tomato mass - that's how much we need.

4. Now pour the tomato mass into an enameled saucepan and put it on the stove (medium heating). When it boils, reduce the heat to a minimum and keep the tomatoes on fire for 10-15 minutes, stirring from time to time.

5. Bulgarian pepper is also freed from the stalks, we remove the seeds. Then we cut the peppers into small pieces to your taste.

6. Peel the onions and carrots. Cut the onion into quarters of rings, three carrots on a coarse grater.

7. Hot pepper is cut into strips, seeds are not used.

8. In the cauldron, we heat vegetable oil.

9. Put the onion in the oil and cook it until transparent (no need to fry, the heating is small).

10. Put the onion, Bulgarian and hot pepper in a saucepan with tomato mass, mix, cook over low heat for 20 minutes.

11. At this time, stew carrots in a frying pan for 20 minutes (on the remains of oil after frying onions).

12. We wash the rice well.

13. Add the finished carrots to the pan with the rest of the ingredients, put the rice in the same place.

14. Cook everything together for half an hour on low heat, at the end add spices, salt to taste.

15. We lay out the resulting mass in sterile jars, twist and cool for a day upside down under a blanket.

Everything is ready!