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Quick rice pan

updated

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Ingredients for 4 servings:

  • 480 g Basmati, cooked
  • 2 bell peppers, red
  • 2 bell peppers, yellow
  • 200 g corn (can), drained
  • 200 g peas (frozen)
  • 2 cups of yogurt (skimmed milk yogurt) 150 g each
  • ½ tsp curry powder
  • 3 tbsp lemon juice
  • 4 tbsp parsley, chopped
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Fry the cooked rice in a nonstick pan without any fat. Trim and dice the bell peppers. Add them to the rice along with the corn and peas and fry briefly. Season the yogurt with curry powder, lemon juice, salt, and pepper. Serve the rice on plates. Drizzle with the yogurt sauce and sprinkle with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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