Paprika schnitzel with herb rice

Ingredients for 4 servings:

• 4 pork escalopes, from the topside
• 3 bell peppers, colored
• 1 onion(s)
• 2 garlic cloves
• 2 thyme sprigs or 1.5 tsp dried thyme
• 2 ½ tbsp olive oil for frying
• 2 tbsp tomato paste
• Salt and pepper, from the mill
• some paprika powder, hot
• 375 ml vegetable broth
• 250 g basmati rice
• 2 tbsp parsley

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

Pluck the thyme leaves from the sprigs. Finely chop the onion and garlic. Wash, trim, and slice the bell peppers. Heat a tablespoon of oil in a saucepan. Sauté the onion, garlic, and bell pepper strips. Add the tomato paste and stir in. Season with salt, pepper, paprika, and thyme, leaving a teaspoon for sprinkling. Pour in the stock, cover, and simmer for 15-20 minutes. Cook the rice according to the package instructions. Heat the remaining oil in a pan and fry the schnitzels for 2-3 minutes on each side. Season with salt and paprika. Add the chopped parsley to the rice and serve with the schnitzels and vegetables. Sprinkle with the remaining thyme.