Rice pot assortment

Ingredients for 4 servings:

• 3 bags of rice
• 1 medium-sized red bell pepper(s)
• 1 medium-sized bell pepper(s), yellow
• 4 m.-sized carrot(s)
• 1 bunch of spring onions
• 1 m.-sized onion(s)
• 500 g pork goulash
• 1 small can of corn
• 500 ml broth
• Oil for frying
• Paprika powder
• salt and pepper
• curry
• Turmeric powder
• Worcestershire sauce
• e.g. curry ketchup

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cook the rice according to the instructions. Meanwhile, wash and chop the vegetables. Add a little oil to a large pot and heat. When the oil is hot, add the meat and brown. At the same time, add the onions and season everything with paprika, pepper, and curry powder. Add the rice and, after a short while, deglaze with the stock. Then add the peppers and carrots and simmer for another 10 minutes. Finally, add the spring onions and corn and simmer for another 10 minutes. Season with salt, pepper, paprika, curry, turmeric, a dash of Worcestershire sauce, and a little curry ketchup, if desired. If you like, you can use minced pork instead of pork goulash.