Rice pan

Ingredients for 5 servings:

• 1 can of peeled tomatoes (800 g)
• 2 cans of kidney beans (410 g)
• 250 g rice
• 6 sausages
• 150 g beans, green
• 2 m.-sized onion(s)
• 1 tbsp margarine
• 500 ml vegetable stock
• 1 tbsp Worcestershire sauce
• salt and pepper
• Paprika powder
• Parsley, fresh

Instructions

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

Sausage and rice stir-fry with green and red beans. A delicious, quick dish that kids will love, too.

Peel the onions and dice them into small cubes. Slice the sausages. Rinse the red beans thoroughly in a sieve and drain. Melt the melted margarine in a large pan (I prefer a wok). Sauté the onions in hot fat until translucent, then add the sausages. Add the beans and season well with pepper, paprika, and salt. Add the rice and fry briefly, then deglaze with the stock, Worcestershire sauce, and tomatoes. Lightly break up the tomatoes with a fork and mix well. Bring everything to a boil, cook for about a minute, then cover and simmer on low heat for another 20 minutes. Season everything well again and garnish with parsley. We served it with homemade herb baguette.