in Recipes

Rice and pepper pan

updated

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Ingredients for 2 servings:

  • 500 ml water
  • 150 g peppers, cut into strips pickled
  • 125 g long grain rice
  • 125 g wild rice
  • 5 tbsp barbecue sauce, vegan
  • some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan

Heat the rice, water, and sauce in a pan and simmer until the water has evaporated. Then add the drained bell pepper strips and fry briefly again. Season with salt and pepper. Serve.

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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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