Rice pan with vegetables, Vienna sausages and cream cheese

Ingredients for 4 servings:

• 250 g long grain rice
• 1 pack of Vienna sausages
• 1 onion(s)
• 1 bell pepper(s)
• 1 can corn, approx. 400 ml, drained
• 100 g cream cheese
• 1 tsp vegetable stock powder
• salt and pepper
• 1 tsp, leveled curry powder
• some parsley, fresh or frozen
• 200 ml water
• 1 tsp oil

Instructions

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

Cook the rice according to the package instructions. Meanwhile, slice the Vienna sausages into approximately 1 cm thick slices. Roughly dice the onion, wash the bell pepper, and dice it as well. Sauté the Vienna sausages, onion, and bell pepper in a little oil. Add the water, bring to a boil briefly, and dissolve the vegetable stock in it. Stir in the cream cheese and season with salt, pepper, and curry powder. Add 1 can of corn and the cooked rice, and mix well. Stir in some parsley and serve.