Djuvec rice dish

Ingredients for 2 servings:

• 125 g rice of your choice and taste
• 1 red bell pepper(s) (alternatively 2 red pointed peppers)
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 tbsp olive oil
• 1 tbsp butter
• 200 ml chicken broth or vegetable broth
• 100 ml white wine, dry
• 2 tbsp tomato paste
• ½ tsp paprika powder, hot
• 1 pinch(s) of cayenne pepper
• 1 pinch of salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

delicious with all pan-fried dishes

Rinse the rice and drain. Wash, trim, deseed, and finely dice the bell pepper. Peel and finely dice the onion. Peel and finely chop the garlic. Heat the butter and olive oil in a saucepan and sauté the bell pepper, diced onion, and finely chopped garlic until the onions turn a light golden yellow. Add the rice and briefly fry the tomato paste. Add the paprika, cayenne pepper, and salt, then immediately deglaze with the chicken stock and white wine. Slowly reduce the mixture, stirring occasionally, until it reaches a risotto-like consistency. Serve hot.