Vegetable rice pan with minced meat

Ingredients for 4 servings:

• 2 cup(s) long grain rice approx. 250 g
• some salt
• 2 spring onions
• 2 yellow peppers
• 150 g cherry tomatoes or cocktail tomatoes
• 2 tbsp oil
• pepper
• 500 g minced meat, mixed
• 100 g peas, frozen
• 0.12 liters of vegetable broth
• 1 sprig of marjoram
• Water for the rice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Place the rice in a pot and add twice the amount of water (4 in this case). Add salt and cook until tender. In the meantime, clean and wash the spring onions and slice them into thin rings. Clean and wash the bell peppers and slice them into thin strips. Wash and halve the cherry tomatoes and quarter the cocktail tomatoes. Heat the oil in a large pan and fry the minced meat until crumbly. Season well with salt and pepper. Add the spring onions, tomatoes, bell peppers and peas to the minced meat and fry for about 5 minutes, stirring. Carefully stir the cooked rice into the vegetables and fry for another 2 to 3 minutes. Pour in the stock and bring to a boil. Wash the marjoram, pat dry, pick off the leaves and chop finely. Stir the marjoram into the rice pan and season again with salt and pepper. Tips: If you prefer a spicy version, you can add a finely chopped chili pepper while frying the minced meat. You can also give the pan a stronger vegetable flavor by adding beans, carrots, and kohlrabi.