Cook long grain rice according to package directions. Cut bell bell pepper in half lengthwise, remove seeds, rinse and cut flesh into coarse strips. Remove the skin from the onion and cut into eighths. Heat the oil in a frying pan and brown the peppers and onion on all sides, turning regularly.
In the meantime, put the yogurt in a large enough bowl. Rinse the chives, shake dry and cut into fine rolls. Add to the yogurt form and season with salt, pepper and cumin. Serve the peppers with the yogurt sauce.
Our tip: Fresh chives are much more aromatic than dried ones!
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