Crumbly rice with peanuts, mushrooms and vegetables

In a deep enameled pot, bring 2 liters of water to a boil, add salt, pour in the rinsed rice, and cook over moderate heat for 7 minutes.

Drain the water, cover the pot with a lid, reduce the heat to minimum, and cook for another 5 minutes.

Then remove the pot from heat and let the rice steam under the lid for 5 minutes.

Peel, wash, and chop the garlic.

Wash the tomatoes and chop them finely.

Wash and chop the parsley leaves.

Wash the sweet pepper, remove the stem with seeds, and cut into thin strips.

Peel, wash, and chop the onion.

Clean, wash, and slice the mushrooms thinly.

Heat oil in a deep pan, add onion and garlic, and fry until soft.

Put green pepper and peanuts in the pan, fry for 5 minutes, stirring constantly. Add corn and mushrooms and fry for another 5 minutes.

Mix tomatoes with rice and parsley, season with salt and pepper, and place in a pan with sautéed vegetables and mushrooms.

Cook the porridge for 2-3 minutes, then serve it in portion plates at the table.