Rice En papillote With Broad Beans And Peppers

Preparation:

Preparation: Slice and brown the onions and garlic, add the rice and toast it. Wet with the broth to which you have added the saffron, when it comes to the boil, lower the heat and cook in the hot oven for about twenty minutes. In the meantime, blanch the broad beans in salted water for about ten minutes, sauté the peppers cut into strips in a pan, add salt and pepper. When they are soft, add the drained broad beans and the cherry tomatoes cut into wedges. Remove the rice from the oven, shell it well, season it with the vegetables, pour it onto a sheet of baking paper, drizzle with a drizzle of oil, seal and put it back in the oven for about ten minutes. You can also prepare individual packets.