John Myers
Ingredients for 2 servings:
- 125 g rice (long grain or basmati rice)
- 1 liter vegetable broth, spicy
- 4 small snack peppers, yellow and red
- 1 stalk(s) Celery
- 100 g peas, frozen
- 8 slices of bacon
- 1 tbsp oil for frying
- 25 g butter
- Salt
- Paprika pepper
- 1 pinch of turmeric
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Bring the vegetable stock to a boil with a little salt. Add the rice and cook according to the package instructions. 5 minutes before the end of the cooking time, add the frozen peas and finish cooking the peas with the rice. In the meantime, heat a little oil in a pan and fry the finely chopped bell peppers and finely diced celery until al dente. Season the vegetables with salt, paprika, and turmeric to taste. Remove the vegetables and fry the bacon in the warm/hot pan until crispy. Drain the cooked rice and peas through a sieve and return to the saucepan. Now stir the prepared fried vegetables into the rice along with a good knob of butter. Arrange the rice on plates, add the bacon, and serve immediately.
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