Simple, quick rice dish

Ingredients for 2 servings:

• 1 onion(s)
• ½ paprika powder
• 2 small carrots
• ½ zucchini
• 1 cup rice, uncooked
• e.g. olive oil, for frying
• e.g. salt and pepper
• 1 tbsp sour cream
• ½ liter broth – 3/4 liter
• n. B. Spice(s) (to taste)
• n. B. herbs (to taste)
• e.g. Parmesan (as needed)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

created from leftovers and a tight student budget

Heat olive oil in a large pot. Rinse and chop the vegetables, and add them. Sauté briefly, then deglaze with half a liter of stock and add the rice. Let the rice cook for about 20 minutes, gradually adding stock to cover everything. Season the vegetables with salt and pepper. If desired, add other spices or herbs. Once the rice is cooked, stir in the sour cream and bring to a boil briefly. Sprinkle with cheese (e.g., Parmesan) if desired.