Creole rice with pineapple

Ingredients for 2 servings:

• 2 onions
• 3 tsp rapeseed oil
• 200 g rice
• 1 tsp paprika powder
• 1 tsp cayenne pepper
• 500 ml vegetable stock
• 200 g celery
• 2 beefsteak tomatoes
• 2 bell peppers
• 1 bunch of parsley
• 250 g pineapple, fresh
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel and chop the onions. Heat the oil and fry the rice over medium heat for 2 minutes, stirring occasionally. Stir in the onions, paprika, and cayenne pepper and fry for 3 minutes. Bring to a boil with the stock and cook everything over low to medium heat for about 12 minutes. Meanwhile, wash and trim the other vegetables. Cut 150g of celery into 2cm pieces and the rest into thin strips, and set these aside. Cut the tomatoes, stems removed, into small cubes. Peel the pineapple and cut the stems into 1cm cubes. Cut the peppers into 1cm diamond-shaped pieces. Chop the parsley leaves. Mix the peppers, celery pieces, and tomatoes into the rice. Bring everything to a boil and cook for another 5 minutes. Season with salt and pepper. Mix in the pineapple and garnish with parsley and celery strips.