Vegetable rice pan

Ingredients for 4 servings:

• 2 cup(s) rice (e.g. Basmati)
• 3 small onions
• 2 cloves garlic
• 20 ml olive oil
• 3 bell peppers, colored
• 150 g corn (from the can)
• 150 g peas, frozen, thawed or from the can
• 1 can kidney beans
• 3 tbsp tomato paste
• 200 g crème fraîche
• 1 tsp, levelled sugar
• 1 dash of lemon juice
• e.g. Paprika powder, hot
• e.g. chili powder
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

simple, vegetarian, spicy

Finely chop the onions, bell peppers, and garlic and set aside separately. Fry the onions in olive oil in a large frying pan or wok until translucent. Add the rice to boiling, lightly salted water for 5-8 minutes; do not overcook! Add the bell peppers and garlic to the pan. Sauté briefly, covering the pan with a lid if possible. Add a little water to the pan and add the remaining vegetables, tomato paste, and crème fraîche. Bring to a boil once, then reduce the heat. Drain the rice and add it to the pan. Add a dash of lemon juice and a teaspoon of sugar to round it off. Mix all ingredients well. Season with paprika and/or chili powder, depending on your preference. Season with salt and pepper. Continue to simmer on low heat, stirring occasionally, until the rice has reached the desired firmness.