Rice pan

Ingredients for 2 servings:

• 2 bags of rice
• 1 garlic clove(s) or garlic granules
• 1 large onion(s)
• vegetable broth
• 1 pack of mixed frozen vegetables (creamed vegetables: broccoli, cauliflower, carrots)
• 1 can of corn
• 1 bag(s) of cheese, grated
• 1 cup of cream
• oil
• Salt
• curry powder
• Paprika powder, sweet

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Dice the onion, mince the garlic, and sauté both in oil, then add the rice and fry until translucent. Deglaze with the vegetable stock; add more frequently, as the rice absorbs the water. Shortly before the end of the cooking time, add the vegetables and cook briefly until al dente. Sometimes there is a piece of frozen seasoned cream in the bag of creamed vegetables; remove this first. Add the corn last; it just needs to be heated. Season everything with salt, curry, and paprika. The rice should turn a beautiful yellow-orange from the spices. Then fold in the seasoned cream; only use the cup of cream if you don’t have any. Finally, mix with the grated cheese.