Rice with corn

Ingredients for 4 servings:

• 200 g dried meat, diced
• 1 large onion(s), chopped
• 1 clove(s) garlic, finely chopped
• 500 ml broth
• 1 red pepper(s), cut into strips
• 1 green bell pepper(s), cut into strips
• 1 can corn, drained
• 250 g fresh mushrooms, sliced ​​or a can of sliced ​​mushrooms
• 2 tbsp parsley, chopped
• 250 g rice (long grain rice, parboiled)
• Salt
• pepper
• Herbs of Provence

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pan dish and salad

Preparation as a salad: Sauté the dried meat in a pan. Sweat the onion and garlic with the dried meat until translucent. Add the long-grain rice and sauté until translucent. Deglaze with the broth and simmer covered until the rice is tender. This takes about 15 minutes. Add a little more liquid if necessary to prevent the rice from burning, or remove the lid if there is too much liquid. When the rice is tender, add the bell pepper strips, the thinly sliced ​​fresh mushrooms (alternatively, 1 can of sliced ​​mushrooms), and a can of corn (drained). Season with salt, pepper, and some Herbes de Provence if necessary. Sprinkle with chopped parsley before serving. This salad is great to prepare the day before and is very quick to make. Preparation as a pan dish (feel free to make a larger batch, then you’ll have some leftovers for a salad): Sauté the dried meat in a pan. Sweat the onion and garlic with the dried meat until translucent. Add the long-grain rice and sweat until translucent. Deglaze with the stock and simmer, covered, until the rice is tender. This takes about 15 minutes. Add a little more liquid if necessary to prevent it from burning, or remove the lid if there is too much liquid. Add the bell pepper strips about 5 minutes before the end of the rice’s cooking time to allow it to soften a little, as well as the fresh mushrooms. Add the corn and canned mushrooms after the end of the cooking time; they should only be warmed through. Season with salt, pepper, and a little Provençal herbs, if necessary. Sprinkle with chopped parsley before serving.