John Myers
Ingredients for 2 servings:
- 140 g rice of your choice, preferably Basmati
- 2 bell peppers, red and green
- 1 red chili pepper(s)
- 1 garlic clove(s)
- 1 onion(s), optionally red
- 1 tsp vegetable broth, instant
- turmeric
- salt and pepper
- olive oil
- n. B. herbs, fresh as desired
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
great side dish or main course
Chop the bell peppers separately in a food processor. Finely chop the garlic, then sprinkle with salt and grate into a paste with a kitchen knife. Finely chop the chili pepper (if you prefer it less spicy, simply omit the chili!). Finely dice the onion and fry in 1 teaspoon of olive oil until translucent, then set aside. Bring the rice to a boil with 200 ml of water, add the vegetable stock and turmeric. Reduce the heat to low until swelled. When the rice has almost completely run out of water, add the onion, garlic, chili, and paprika and cook until the rice is tender. If you like, add freshly chopped herbs; parsley goes very well. Season with salt and pepper. Delicious with falafel balls or chicken, but also as a vegetarian main course. Then make double the amount.
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