FEURIGE  REISPFANNE

Hot Rice Pan

 1 red and 1 green pepper
1 onion
180 g long grain rice
3 tbsp.tomato paste
1 l vegetable soup(cube)
2 tbsp. chili sauce
4 cloves of garlic, crushed
150 g canned corn
250 g red beans
salt, pepper, oil, parsley

 

 

Cut peppers into cubes, not to small. Chop onion. Heat oil, add and stew onion and rice. Then add pepper cubes and tomato paste and douse with beef stock. Stir in garlic and chilisauce. Simmer all over a medium heat for about 30 minutes. Drain corn and beans, fold in, spice with salt and pepper and simmer all for another 10 minutes. Sprinkle with parsley.

 

      
     
 

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