in Recipes

Cabanossi pan with rice

updated

Spread the love

Ingredients for 3 servings:

  • 2 bags of rice, 125 g each, or 250 g loose parboiled rice
  • 500 g bell pepper(s), colored
  • 200 g Cabanossi
  • 1 pack of Italian herbs, frozen
  • 150 g baby corn, from the jar
  • salt and pepper
  • Paprika powder

Instructions

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

Dodo’s quick special pan

First, cook the rice. Cut the colorful bell peppers into fairly small pieces. Cut the Cabanossi into fairly thick slices. Sear the sliced ​​Cabanossi in a large pan until crisp. Add the colorful bell peppers and simmer. The bell peppers should still have a slight bite. Mix in a packet of Italian herbs and simmer briefly. Add the baby corn, whole or halved. Season the Cabanossi pan with salt, pepper, and paprika. Either add the cooked rice to the pan and mix, or serve it separately directly on the plate.

Facebook Comments

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.

Stuffed, baked celery sticks with crispy bacon

Nanny's asparagus salad