Rice and vegetable pan with cream cheese

Ingredients for 4 servings:

• 250 g rice
• 1 bell pepper(s)
• 300 g peas, frozen
• 300 g carrot(s)
• 2 onions
• 150 g cream cheese
• 3 tsp curry
• 1 tsp cumin powder
• 2 tsp broth, instant
• salt and pepper
• 250 ml water
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cook the rice according to the package instructions, adding 2 teaspoons of stock powder. Dice the onions and fry them in a little oil with a teaspoon of curry powder. Coarsely grate the carrots, dice the bell peppers, and add them to the onions along with the water. Simmer for 10 minutes. Then add the peas and cook for another 5 minutes. Now add the cream cheese, 2 teaspoons of curry powder, and the cumin. Season with salt and pepper. Stir well to distribute the cream cheese, then add the cooked rice.