Vegetarian arrabiata rice pan

Ingredients for 3 servings:

• 200 g rice
• 180 g minced meat substitute
• 1 stalk(s) leek
• 1 mini bell pepper(s)
• 1 onion(s)
• 1 jar of tomatoes, grilled, approx. 320 g
• 1 jar bell pepper(s), grilled, approx. 320 g
• 200 ml tomatoes, pureed
• 1 feta cheese
• 3 tbsp teriyaki sauce or soy sauce, gluten-free
• Mirin
• some white wine
• e.g. basil
• e.g. oregano
• n. B. garlic
• e.g. salt and pepper
• e.g. chili

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegetarian, gluten-free

If necessary, wash the rice and then cook according to the package instructions. Wash and slice the leek. Dice the onion and cut the bell pepper into pieces. Drain the grilled tomatoes and bell peppers, or grill 1-2 bell peppers and tomatoes yourself. Dice the feta cheese. Sauté the onions and leeks in a wok and add the minced meat substitute until everything is browned on all sides. Add gluten-free teriyakia sauce or soy sauce and stir to combine. Season with a few drops of mirin, then deglaze with a little white wine. Add the bell peppers and fry. Add the rice to the pan and mix with the ingredients. Add the passata and feta cheese. Fry everything on all sides and season to taste with basil, oregano, chili, garlic, salt, and pepper. Tip: JustSpices’ Arrabiata seasoning + salt and pepper works perfectly for this.