Rice dish Mexico

Ingredients for 3 servings:

• 1 cup rice
• 1 onion(s)
• 315 g mushrooms, sliced
• 1 class can/n kidney beans (425 ml)
• 1 small can of corn (212 ml)
• 1 small can/s of carrot(s)
• ½ red bell pepper(s), very finely diced
• 1 tbsp oil
• 1 ½ tbsp tomato paste
• ½ tsp paprika powder, hot
• Salt
• 500 ml meat broth or chicken broth
• Tabasco

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely dice the onion. Heat the oil in a pan and sauté the onion until translucent. Add the bell peppers and sauté. Stir in the mushrooms. Then add the rice, tomato paste, and spices and fry, stirring, until the fat is absorbed. Pour in the stock, bring to a boil, and cook the rice, covered, until tender. Stir occasionally. Drain the remaining vegetables. Just before the end of the cooking time, stir in the kidney beans. Finally, stir in the corn and carrots, heat through, and season with Tabasco. Meat lovers can serve with fried chicken breast fillets.