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Minced meat and rice pan with peas and carrots

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Ingredients for 4 servings:

  • 500 g minced meat
  • 250 g rice
  • 1 tbsp oil for frying
  • 1 cup of cream (approx. 200 ml)
  • 200 g herb cream cheese
  • 1 jar peas and carrots (approx. 720 ml)
  • 300 ml vegetable stock
  • salt and pepper
  • cornstarch

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Fry the ground beef in a pan until crumbly. Cook the rice according to the instructions and keep warm. Combine the cream and broth and add to the ground beef. Add the herb cheese spread and season with salt and pepper. Add the peas and carrots and simmer for 5 minutes. Thicken with cornstarch. Fold in the cooked rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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