Rice pan

Ingredients for 4 servings:

• 150 g rice, parboiled
• 300 g turkey or chicken
• 400 g leaf spinach, frozen
• 2 shallots
• 1 small can of chickpeas, approx. 400 g each
• 1 can of chopped tomatoes, e.g. from Mutti, approx. 400 g each
• 2 tsp vegetable stock powder
• 1 tbsp, leveled curry powder
• some pepper
• some nutmeg
• some olive oil

Instructions

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

Dice the shallots and meat. Cook the rice as directed on the package, adding the vegetable stock powder to the still-cold water. Heat the spinach according to the package instructions or add it directly to the pan using the following steps. Fry the meat and shallots in a wok or pan with a little olive oil until the meat is cooked. Add the chickpeas and mix with the curry. Then add the tomatoes and simmer briefly. Add the spinach to the pan and simmer over medium heat. Once the rice is ready, add it to the pan, mix well, and let it simmer for about another 5 minutes. Season to taste with the specified spices. The dish contains approximately 350 kcal per serving.