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Rice pan

updated

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Ingredients for 4 servings:

  • 2 bell peppers, red
  • 1 bell pepper(s), yellow
  • 3 spring onions
  • 2 cloves garlic
  • 300 g long grain rice
  • 1 liter vegetable broth
  • 3 tbsp tomato paste
  • Fat for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Dice the bell peppers and slice the spring onions. Finely chop the garlic cloves. Sauté the bell peppers, spring onions, and garlic until crispy. Add the tomato paste and stir well. Deglaze with vegetable stock and add the rice. After about 20 minutes, the vegetable stock will have evaporated and the rice will be cooked.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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