Delicious rice pan with vegetables

Ingredients for 2 servings:

• 2 cup(s) rice (long grain rice)
• 1 tsp salt
• 1 bell pepper(s), yellow
• 1 red bell pepper(s)
• 1 onion(s)
• 1 salt and pepper
• some garlic granules
• some mustard (white wine mustard, e.g. Thomy Dijon with white wine)
• 1 sunflower oil
• 2 cubes of gravy, instant
• 200 ml water

Instructions

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

Place 4 coffee cups of water and 1 teaspoon of salt in a saucepan. When it boils, add 2 coffee cups of long-grain rice and simmer on medium heat for 10 to 20 minutes, depending on the instructions. Meanwhile, chop the peppers and onion into small pieces. Prepare a large (preferably deep) pan and add a generous amount of sunflower oil. Add the drained rice to the pan along with the vegetables (peppers, onion), simmer over medium heat while stirring, and season with salt, pepper, and garlic spice. Add a little white wine mustard. After about 5 minutes, it’s ready. Bring 200 ml of water and 2 cubes of gravy to a boil in a saucepan. Pour 3-5 tablespoons of the sauce over the rice on each plate. If desired, serve with shredded meat or other side dishes.