Fiery rice pan

Ingredients for 4 servings:

• 1 garlic clove(s)
• 2 chili peppers
• 1 bunch of spring onions
• 4 bell peppers, 2 red, 2 yellow
• 250 g minced beef
• 2 tsp olive oil
• 200 g corn from the can
• 400 g tomatoes, peeled
• 125 g rice (1 boil-in-the-bag), cooked
• salt and pepper
• Paprika powder
• curry powder
• Parsley

Instructions

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

low-calorie

Crush the garlic clove, deseed the chilies, and finely slice them. Slice the spring onions into rings and the bell peppers into small pieces. Heat the oil in a pan, add the ground beef with the chilies and garlic, and fry until crumbly. Season with salt, pepper, and paprika. Add the bell peppers and spring onions. Gently fry everything for 4-5 minutes. Add the rice and corn, fry briefly for a while longer, and then deglaze with the peeled tomatoes. Simmer for about 5 minutes, then season with salt, pepper, paprika, and curry powder. Serve sprinkled with chopped parsley.