Curry rice pan with chili, peppers and prawns in batter

Ingredients for 2 servings:

• 120 g rice
• 1 pack of prawns (in batter; ready-made product) or shrimp etc. (possibly also without batter)
• 1 small onion(s)
• 1 garlic clove(s)
• 1 bell pepper(s) (color doesn’t matter)
• 1 chili pepper(s)
• curry sauce
• 100 ml vegetable broth (approx. 100 – 150 ml)
• some cheese, grated
• salt and pepper
• Paprika powder (hot)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick and easy, easily variable, creation by Ed

First, put the rice on the stove and cook it. Then put the prawns in the oven (see packaging for cooking time). Meanwhile, chop the onions into small cubes and the bell peppers and chili into small to medium cubes, depending on your taste. Then fry the onion and the finely crushed garlic clove in a pan with oil until translucent. Then add some of the bell peppers and chili. Then add the rice. Now pour some of the curry sauce over it (amount according to your taste) and stir. Now, to prevent the rice from becoming too dry, add the vegetable stock first, followed shortly by the cheese, and let the whole thing simmer for a short time. Next, fold in the remaining ingredients (spices, bell peppers, chili, oven-baked prawns, and a little more curry sauce). Finally, cover the pan again and let it simmer for a short time.