Rice with quark and paprika sauce

Ingredients for 2 servings:

• 1 cup rice, approx. 120 g
• 2 large bell peppers
• 1 onion(s)
• 1 bowl of herb curd, approx. 200 g
• 1 tsp salt
• some fat for the vegetables

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple, cheap, delicious, vegetarian

Add the rice to boiling, salted water according to the package instructions. While the rice is cooking, sauté the chopped bell peppers and onion in a little fat, stirring occasionally. When the rice is ready, remove the pot with the onions and bell peppers from the heat and add the herb curd and salt. Half-fill the bowl of herb curd with hot water and add this to the pot. Stir the herb curd into the water with a spoon until smooth and serve the rice with the sauce. Caution: Do not reheat the sauce, otherwise it will start to clump. Alternatively, zucchini or mushrooms can be used instead of bell peppers, and the sauce can be served with pasta instead of rice. The amount of water may need to be adjusted for different vegetables; for mushrooms, for example, you need 2/3 – 3/4 of a bowl of water, while zucchini is very watery, so half a bowl is sufficient. I recommend a chilled red wine with this, but not cold, either from the cellar or chilled for an hour in the refrigerator. Pasta, rice, hash browns, fried potatoes, etc. are suitable as a side dish, depending on your preference. The dish contains approximately 600 kcal per serving. Tips: If you prefer a thicker sauce, simply use less water for the quark. The quark sauce can be customized to your taste with tomato paste, curry powder, peppercorn sauces, vegetables of your choice, etc. The variations are virtually endless.