Fragrant rice with the sauce from the Bulgarian pepper. This sauce is the best way to decorate rice-both in taste and in color. This dish can be eaten with fresh vegetables or served as a garnish. However, even separately, sauce deserves attention.
In salted boiling water omit the packages of rice. Simmer for 30 minutes. At the end of time to get the rice and drain off water.
In a heated pan with olive oil, fry finely chopped leeks and garlic, until soft, stirring.
Add chopped red bell pepper. Pour the wine. Cook for 5 minutes, stirring occasionally.
Chop the vegetables in a blender. Pour the broth (the consistency of focus on your taste, I added 150-200 ml, approximately). Adjust the taste with salt, ground black pepper and maybe even sugar. Boil the sauce for another 5-7 minutes, until the desired consistency.
This sauce can be added to the rice and stir, then you can submit it separately to dip in it, such as pita bread. Serve rice with a variety of fresh or stewed vegetables, I ate with cherry tomatoes sprinkled with roasted sesame seeds. The sauce is also good for white fish and chicken.