Turkey and vegetable rice

Ingredients for 3 servings:

• 1 m.-sized onion(s)
• 400 g turkey breast fillet(s)
• 1 can of tomatoes, chopped
• 150 g peas, frozen
• 75 g rice
• e.g. Paprika powder, sweet or hot
• n. B. Salt

Instructions

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

Diet without hunger and effort

Add rice to a pan with twice the amount of water and cook with the lid closed. The rice is cooked when all the water is absorbed. This takes about 15-20 minutes. Finely dice the onion and fry it in a little water. It’s important to dice it finely, as it won’t cook as well in water as it would with oil and could remain too firm to the bite. Spring onions will work too, of course, and are certainly more elegant. Cut the turkey fillet into not-too-small cubes, add to the onions, and continue frying. Don’t cook for too long, as otherwise the meat will dry out and it may overcook later. Add the tomatoes. Add the peas. Bring everything to a boil briefly. Season with paprika and a little salt. Add the cooked rice and stir briefly, or pour it over the rice at the table. It actually tastes good without salt and spices, as long as you like the natural flavor of the tomatoes, peas, and rice. Tip: You can also use fresh peas, just blanch them briefly first. If using fresh tomatoes, peel them and chop them very finely.