Rice pan with buttered vegetables and minced meat

Ingredients for 4 servings:

• 300 g minced beef or a plant-based alternative
• 2 m.-sized onion(s)
• 1 bell pepper
• 600 g buttered vegetables, frozen, or Kaiser vegetables
• 250 g brown rice
• 2 tbsp tomato paste
• 750 ml vegetable stock
• salt and pepper
• Paprika powder, sweet
• chili flakes
• some rapeseed oil with butter flavor

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

quick cooking, one-pot

Chop the onions and bell peppers into small pieces. First, fry the minced meat and onions in oil. Then briefly fry the tomato paste and bell peppers. Season with salt, pepper, paprika, and chili flakes. Add the frozen vegetables along with the rice, top up with the stock, and simmer until the rice is cooked through. Stir occasionally and add a little more stock if necessary, should the rice absorb all the liquid before it’s cooked. Season to taste before serving. A quick tip: You can use fresh, seasonal vegetables or whatever you have on hand. It’s up to you.