Shirataki rice in lecho

Ingredients for 2 servings:

• 200 g rice (shirataki rice)
• 1 large onion(s)
• 600 g bell pepper(s)
• 250 g tomatoes
• 20 g lard or oil
• ½ tsp sweet paprika powder
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

low-carb

Remove the seeds from the bell peppers and cut into bite-sized pieces. Quarter the tomatoes; if you like, you can also skin them first. Peel and dice the onion. Heat the lard. Fry the onion pieces until light brown. Add the bell pepper pieces and fry, then season with paprika. Briefly fry and deglaze with water. Add the tomatoes, season with salt, and simmer with the lid on for about 15-20 minutes over low heat. Stir frequently, adding a little more water if necessary, but do not allow too much liquid to form. Drain the rice from the package into a sieve and rinse thoroughly under cold water. Drain and add to the lecsó. Bring to a boil and season again to taste. You can vary the dish with the following ingredients: pepper, garlic, hot paprika, tomato paste, smoked sausages, smoked bacon, vegetable broth, corn, etc.