Minced meat pan with beans and rice

Ingredients for 4 servings:

• 200 g beans, green
• 1 pinch of salt
• 1 can kidney beans (425 ml)
• 1 bell pepper(s), yellow
• some oil
• 300 g minced meat, mixed
• 300 g rice
• 1 can of peeled tomatoes (425 ml)
• 350 ml water
• 3 tsp beef broth, granulated
• 100 g cheese (Emmental), grated
• 300 g crème fraîche

Instructions

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

Bring 1 liter of water with a pinch of salt to a boil. Blanch the green beans in it for about 3 minutes, then drain. Drain the kidney beans. Trim and dice the bell peppers. Brown the minced meat in a little hot oil. Add the beans, kidney beans, bell peppers, and rice and sauté briefly. Add the peeled tomatoes and water and bring to a boil. Add the beef stock and simmer over low heat for about 20 minutes. Just before the end of the cooking time, stir in the grated Emmental cheese and let it melt. Serve the minced meat pan hot with crème fraîche.