Rice pan

Ingredients for 4 servings:

• 4 small pork schnitzels
• 2 cups rice
• 1 can of corn
• 1 can peas
• 1 red bell pepper(s)
• 250 g mushrooms, fresh (or 1 can)
• 1 onion(s)
• Paprika powder, sweet or hot
• Salt
• pepper
• curry
• oil

Instructions

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

Super tasty and on the table in 30 minutes

Peel the bell peppers and cut into pea-sized cubes. Shred the pork. Season the meat with salt, pepper, curry powder, and paprika and fry briefly and vigorously in hot oil. Remove from the pan and fry the mushrooms and bell peppers briefly in the same fat. Remove and keep warm. The easiest way is to cover with aluminum foil; that’s enough. Dice the onion and sweat in the fat with the rice until translucent, then add water. Cook the rice until al dente and drain the water. Add the meat, mushrooms, and vegetables to the rice and season everything well again with salt, pepper, curry, and paprika. The hot rice will reheat the remaining ingredients, and you can serve immediately. This is one of the few dishes that, for me, requires a dollop of ketchup on the plate. It tastes delicious without it, too, of course!