Rice pan with corn, peppers and minced meat

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 liter rice, cooked
• 2 onions, medium-finely diced
• 2 bell peppers, red, medium-finely diced
• 1 small can of corn
• 2 cloves garlic, cut into fine leaves or cubes
• 2 tsp paprika powder, hot or sweet
• 1 tsp Pul Biber
• 3 tsp broth, granulated, preferably homemade
• 1 tsp salt, if needed
• 1 tsp ground pepper
• 2 tsp herbs, Italian or Herbes de Provence, dried and shredded
• 1 tsp sugar
• 1 cup of water I use the corn can as a measure
• 100 ml cream or Cremefine
• 1 tbsp oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

quick to make and very popular with children

Heat a pan thoroughly and add the minced meat. Let it rest for a while, then, when the underside is browned, break it up in the pan and season with salt. Fry the onions for a few minutes, then add the garlic and paprika. Fry again until hot, then reduce the heat to half. Add the spices and mix well. Add the rice to the pan and break it up. This is easier if you add the water and wait a moment. Heat everything until it’s hot and pour in the cream. The amount of rice is the same as what would fit in a liter measure. Bring back to the boil, season to taste, and enjoy. We eat it with a large salad platter of mixed raw vegetables, dressed quite sourly. It goes wonderfully with the dish and is a lovely summer meal.