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Beans – Rice – Pan

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Ingredients for 4 servings:

  • 1 gr. can/n beans (sharpened beans)
  • 1 onion(s), diced
  • 2 garlic cloves, chopped
  • 500 ml broth, clear
  • 1 tbsp curry powder
  • 2 tbsp savory
  • ½ tbsp paprika powder
  • 1 pack of cream cheese (herbs, paprika or garlic)
  • ½ cup cream
  • 2 bags of rice
  • n. B. Maggi

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the rice according to the package instructions. Sauté the onion and garlic in a wok. Drain the broad beans and add them. Season with pepper, curry powder, paprika, savory, and Maggi to taste. Now add 500 ml of clear broth and the cooked rice. Bring to a boil, stirring occasionally. Add the cream and cream cheese (to taste). Serve hot. Also delicious with fresh flûte.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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