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Ginger rice with peppers

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Ingredients for 2 servings:

  • 1 piece(s) ginger root, thumb-sized
  • 2 bell peppers, red
  • 2 tbsp rapeseed oil
  • 200 g long grain rice
  • Salt and pepper, black, from the mill
  • 1 pinch of chili powder
  • 600 ml vegetable stock

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Peel and finely dice the ginger. Deseed and finely dice the bell pepper. Heat the oil in a roasting pan and sauté the ginger and bell pepper cubes. Add the rice, stir-fry for a few minutes, and season with salt, pepper, and chili powder. Pour over the vegetable stock. Bake in an oven preheated to 180°C (convection oven) for about 30 minutes. Adjust seasoning if desired. Tip: You can adapt the recipe by adding ham or bacon cubes.

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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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