Rice salad with peppers and mango

Ingredients for 1 servings:

• 50 g rice
• Salt and pepper, black, from the mill
• ½ bell pepper(s), red
• 1 onion(s)
• 60 g leek
• Fat for steaming
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 100 g mango(s)
• some parsley, fresh

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Singles Dinner No. 204

Cook the rice according to the package instructions, drain over a sieve, rinse under cold water, and let drain. Peel and finely dice the onion. Peel and deseed half the bell pepper, remove the seeds, and also finely dice. Trim the leek and slice into rings. Heat the fat in a pan over medium heat and sauté the diced onion. Add the bell pepper and leek, cover, and let simmer for about 5 minutes. Transfer the cooled rice to a large bowl and stir in the stir-fried vegetables. Season to taste with oil, lemon juice, salt, and pepper, and stir in the finely chopped parsley. Peel and dice the mango, stir into the salad, and season to taste. Arrange the salad in a bowl, garnish, and serve.