Indian rice porridge with vegetables

Wash the tomatoes, pour boiling water over them, cool with cold water, peel the skin off and cut into cubes.

Peel, wash, and grate the carrot on a coarse grater.

Wash the spinach and chop it coarsely.

Peel, wash, chop onion and garlic coarsely, and fry in heated butter until golden.

Add pepper, tomatoes, rinsed rice, and carrots to the pan with vegetables.

Pour 1 liter of hot water, add salt, and bring to a boil.

Then reduce the heat, cover the pan with a lid, and cook the vegetables with rice for 20 minutes.

After that, add spinach and cook covered for another 3 minutes.

Crush the peanuts in a mortar and mix with the cooked porridge.