A delicious, summer meal or side dish.
Prepare everything: wash and chop up the vegetables and onions. Wash and drain rice. Make stock liquid with using a whole stock cube for 350 ml water. (Because the tomato will add some extra liquid too.)
Fry onions with on the olive oil for a minute or two.
Add the chopped peppers and simmer for another two minutes. Not too long, otherwise they will get mushy in the finished dish.
Add the rice and the wine and cook them for a few minutes until all the liquid dissolves. Add the fresh basil leaves.
Add the chopped tomato and the stock liquid, stir well, cover it with a lid. Cook it for about 25 minutes, until the rice is al dente. Stir frequently. It's ready when all the liquid is evaporated.
Enjoy it on its own with grated cheese or as a side dish for grilled halloumi or any meat or meat-free sausages. It's nice with fish too.