Minced meat and pepper pan

Ingredients for 4 servings:

• 1 cup rice
• 2 cups water
• 1 pinch of salt
• 500 g minced meat, mixed
• 2 small onions
• 1 clove(s) garlic
• 140 ml cream
• 120 g sour cream
• 2 packs of sauce powder, for light sauce
• 350 ml water
• 50 g cheese (Gouda)
• 1 bell pepper(s), red
• n. B. Salt and pepper, to taste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

is well suited for processing leftovers

Fill a coffee pot with rice and place it in a saucepan. Fill the coffee pot twice with water and pour it onto the rice. Add a pinch of salt and bring everything to a boil. Once the rice has boiled, place the lid on the pot at an angle and simmer over low heat (I use level 2-3 out of 9) for about 20 minutes (it should only bubble very gently). In the meantime, brown the minced meat in a pan. Finely chop the onions and garlic and add them to the minced meat. Mix the sauce powder with about 350 ml of water and deglaze the minced meat, onion, and garlic mixture. Now add the cream and sour cream and mix well. Finely chop the Gouda cheese, add it to the pan, and let it dissolve. Wash and chop the bell pepper, and add it to the pan. Season with salt and pepper. Let everything simmer for 10-15 minutes. To serve, transfer the rice to plates and pour the minced meat and vegetable mixture over it. A salad goes well with this.