Vegetable rice pan with salmon

Ingredients for 1 servings:

• 100 g onion(s), peeled and finely diced
• 1 garlic clove(s), finely chopped
• 100 g rice
• 400 ml vegetable stock
• 150 g corn kernels, from the can
• 50 g bell pepper(s), red
• 60 g peas, frozen
• 25 g spring onion(s), chopped
• 125 g salmon fillet(s), diced
• salt and pepper
• curry powder
• 1 tbsp chives, chopped
• vegetable oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sauté the onion and garlic in a pan with a little hot oil. Add the rice and pour in the vegetable stock, bring to a boil, and simmer until the liquid has evaporated. Heat a little oil in a second pan and sauté the vegetables and salmon. Then add to the rice, mix well, and season with chives, salt, pepper, and curry powder.