in Recipes

Pepper and rice pan

updated

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Ingredients for 3 servings:

  • 750 g bell pepper(s), red and yellow
  • 250 g minced beef
  • 170 g rice
  • 1 onion(s)
  • 1 bunch of parsley
  • 1 garlic clove(s)
  • 1 cup sour cream
  • 1 pack of tomatoes, pureed
  • Allspice
  • salt and pepper
  • Cinnamon
  • Paprika powder, sweet
  • cumin
  • turmeric

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Finely chop the bell peppers and onion, then fry them in a little oil with the minced meat. Fry the rice with plenty of turmeric in a little oil, deglaze with about 375 ml water, and simmer for 15 minutes, until the water has evaporated and the rice is cooked. When the bell peppers begin to soften in the pan, deglaze with the passata and simmer for 10 minutes. Then season with salt, pepper, cumin, cinnamon, parsley, paprika, and allspice. Add the rice and stir. Mix the sour cream with the finely chopped garlic clove and a little salt. Serve as a sauce.

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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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