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Rice salad with minced meat, kidney beans, corn and peppers

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Ingredients for 8 servings:

  • 500 g minced meat
  • 3 bell peppers, colored
  • 300 g rice
  • 1 gr. can/n corn
  • 1 gr. can/n kidney beans
  • 1 tbsp mustard
  • 2 jars of Hungarian-style paprika sauce
  • salt and pepper
  • Paprika powder

Instructions

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

Season the ground beef with salt, pepper, paprika, and mustard. Crumble it into small pieces and fry until crispy. Chop the bell peppers. Combine the corn, beans, bell peppers, cooked rice, and the still-warm ground beef in a bowl. Add 1.5 jars of paprika sauce and stir well. This salad needs no other seasoning. Tip: Add Tabasco or a chili pepper if you like it spicy. Make the salad a day in advance for a more flavorful finish. If it seems a bit dry when served, simply add the rest of the paprika sauce. It also tastes delicious warm.

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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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