Red rice with red Thai curry powder

Ingredients for 2 servings:

• 130 g rice
• 1 tbsp rapeseed oil
• 1 onion(s)
• 1 garlic clove(s)
• 1 tsp, grated Thai curry powder
• 1 tbsp tomato paste
• 390 ml chicken stock, approx.
• Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

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Wash the rice and drain in a sieve. Heat the rapeseed oil in a pot. Dice the onion and garlic clove and sauté in the rapeseed oil. Add the tomato paste and red Thai curry powder. Add the rice and sauté for 4 minutes. Deglaze everything with chicken stock and reduce the heat. Let everything simmer until the stock is absorbed by the rice, stirring occasionally. Season the red rice to taste, adding more seasoning or a little salt if desired. Tip: Depending on how spicy you like it, add more or less of the spicy Thai curry powder. This goes very well with batter-fried zucchini and a sour cream dip.