Rice pan, light paella

Ingredients for 4 servings:

• 125 g pangasius fillet(s)
• 200 g turkey breast or chicken breast
• 12 shrimp(s), medium-sized
• 100 g peas, frozen
• 140 g corn, small can
• 4 leaves of cabbage
• 4 leaves of Chinese cabbage
• some bell peppers, colored, about a quarter of each color
• ½ zucchini
• 360 g rice
• 1 tsp sambal manis
• 3 cloves garlic
• 3 tbsp soy sauce
• 2 tbsp tomato paste

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

WW-compatible, 7 PP per portion, wonderfully versatile

Sauté the cabbage until soft; you can also cook the frozen peas for the last few minutes, then set aside. Cut the vegetables into small cubes. Cook the rice beforehand. Cut the meat and fish into bite-sized pieces, then briefly fry the fish and shrimp one after the other in 1 teaspoon of olive oil. Set the fried food aside. Sauté the tomato paste in a hot pan, add a cup of water to loosen the sediment. Stir in 1 teaspoon of sambal manis and add a little more water if needed; there should now be a little broth. Add the shredded cabbage, also thinly slice the Chinese cabbage, add the harder, back leaves and sauté briefly, then set aside the curly leaves at the front. Add soy sauce, a few chili flakes, salt, and pepper (you can vary the seasonings to taste). After everything has simmered over low heat for 5-6 minutes, add the bell peppers and zucchini cubes, corn, and peas, and sauté briefly. Now add the rice and the remaining strips of Chinese cabbage, mix everything together well, turning the heat down to very low. Now add the shrimp, fish and meat that you set aside, put the lid on and let it simmer for a few more minutes. WW interested: – I have 4 portions, so the dish now costs 28 per person in total, and the portion costs 7 per person. – I eat the first portion myself in the evening and take another one to work the next day. The rest is frozen in 2 portions, so I always have something on hand to take to work. Simply take it out of the freezer the night before, and by lunchtime it will be thawed and still delicious. – Plus, all of the ingredients used in the dish are filling! This dish is also perfect for filling days.