Rice pan with minced meat and vegetables

Ingredients for 3 servings:

• 1 onion(s)
• 1 bell pepper(s), red
• 1 carrot(s)
• 1 small can of peas
• 250 g minced meat, mixed
• 1 can tomatoes, pureed, with herbs
• 250 ml water
• 1 ½ tsp vegetable broth
• 3 tsp tomato paste
• 150 g rice
• ½ cup crème fraîche with herbs
• Paprika powder, sweet
• herb salt and pepper

Instructions

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

quick and tasty – for all ages

Cut the carrot into thin slices. Dice the bell pepper. Drain the peas. Combine everything in a bowl and season with a little herb salt. Finely chop the onion and sauté in a pan with hot oil. Add the minced meat and fry. When the meat has browned, add the vegetables and fry briefly. Mix the water with the vegetable stock to deglaze the meat and vegetables. Add the strained tomatoes and tomato paste and mix everything together. Add the uncooked rice to the pan and stir everything together. Reduce the heat to medium (level 5) and cover. Stir occasionally. After 15 minutes, season with pepper and paprika. Add the crème fraîche, wait a moment until it has melted, and stir. Put the lid back on and stir occasionally until the rice is cooked (half an hour for me). This amount is enough for me and my little daughter for two days, so I’m not sure how many people it will serve.