Exotic rice pan with pineapple, shrimp and mango chutney

Ingredients for 4 servings:

• 2 cup(s) rice (e.g. Basmati)
• 250 g shrimp, cleaned
• 1 small can of corn
• 1 small can of pineapple, pieces or 4-6 rings
• 1 bell pepper(s), red or orange
• 1 jar mango chutney
• 1 pinch of salt
• 1 pinch(s) pepper, cayenne or white
• 1 tsp curry powder, or more
• ½ tsp dried chili pepper(s), freshly grated
• 1 onion(s)
• 3 tbsp oil
• 4 cup(s) water or vegetable broth

Instructions

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

First, thaw the shrimp in warm water. Then cook the rice in twice the amount of water or vegetable stock. Meanwhile, chop the onion and sauté it in the oil along with the deseeded, striped bell pepper and chili until al dente. Drain the shrimp and sauté briefly. Now add the drained corn, pineapple, and mango chutney. Add the slightly fluffed rice and mix everything well. Season to taste until the desired spiciness is reached. If you don’t like it too spicy, add the chili at the end and don’t fry it in the oil. Variation: Depending on your taste, you can also slice 1-2 bananas and add them (instead of the pineapple). Or cut turkey breast into strips and fry in the oil instead of the shrimp.