Fruity curry rice pan with cream cheese

Ingredients for 2 servings:

• 1 cup rice (wild rice mix)
• 1 tbsp olive oil
• 500 g mixed vegetables (onions, peas, carrots, leeks, bell peppers, etc.)
• 300 ml vegetable stock
• 100 g light cream cheese
• 50 g cream cheese with paprika
• 3 tbsp jam (apricot)
• pepper
• lots of curry powder
• lots of sweet paprika powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Prepare the rice according to the package instructions and let it simmer until tender (I always use a large coffee pot instead of a cup). Meanwhile, clean and chop the vegetables. Sauté them in a hot pan with 1 tablespoon of olive oil, then deglaze with the vegetable stock. Reduce the heat to low until the vegetable stock stops boiling. Then add both types of cream cheese and the apricot jam and stir until dissolved. Season with pepper and plenty of curry powder and paprika. Once the rice is ready, toss it with the vegetable and cream cheese mixture. Allow some of the liquid to reduce further, if necessary. Serve hot.