Rice meat – variation with cheese and liver sausage

Ingredients for 4 servings:

• 700 g Leberkäse
• 250 g cheese, e.g. Emmental
• 1 ½ cup(s) rice (long grain)
• 2 tbsp paprika powder, sweet
• 1 onion(s)
• oil
• Salt
• 1 cup water
• some chives

Instructions

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

hearty

Cut the Leberkäse into pieces of approximately 1.5 x 1.5 cm. Cut the cheese into small cubes (approx. 0.5 cm). Cook the rice according to the package instructions; do not add salt. Add oil to a pot and fry the onion until translucent. Add the Leberkäse and fry lightly; it should not brown. Add the paprika and salt, mix briefly, and immediately deglaze with a cup of water. Caution: Paprika burns quickly and then becomes bitter. Now reduce the heat slightly. There should still be some liquid. When the rice is cooked, mix it in thoroughly until it turns a nice orange color. Mix in the cheese cubes and remove the pot from the heat, as the cheese will melt in the heat. Stir in chives, if desired. Serve with a nice salad.