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Carrot and pepper rice

updated

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Ingredients for 2 servings:

  • 250 g Basmati or other rice
  • 1 bell pepper(s), colored, finely diced
  • 3 carrots, organic, halved lengthwise and cut into thin slices
  • 100 g sour cream
  • ½ cup cream
  • Cayenne pepper
  • Broth powder
  • Paprika powder
  • 1 tsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

as a main course or side dish

Cook the rice according to the package instructions. Heat the oil in a pan and fry the carrot slices. Now add the diced bell peppers and fry well. When the carrots can be cut into pieces with a spatula (but please don’t let them get too soft!), add the sour cream and cream and simmer for a while while stirring. Season with stock, paprika, and cayenne pepper. Mix the drained rice into the vegetable sauce. I eat this rice as a main course, but it can also be served as a side dish, for example, with chicken. This recipe will then serve 3-4 people.

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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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