Vegetarian rice pan

Ingredients for 2 servings:

• 1 onion(s)
• 2 carrots
• 1 red bell pepper(s)
• 3 tbsp oil
• 1 small can of corn
• 1 bag of rice
• 150 ml vegetable stock
• 100 g cream cheese with paprika / pepper (choose a variety without gelatin)
• 1 handful of oregano, chopped
• 100 g feta cheese, diced
• salt and pepper
• 1 chili pepper(s), dried, as desired

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the rice according to the package instructions. Dice the onions, peel and slice the carrots, deseed and dice the bell peppers. Heat the oil in a pan. First, sauté the onions in the hot oil, then add the carrots and fry briefly. When the onions are nice and translucent, add the diced bell peppers. Deglaze everything with the vegetable stock, season with salt and pepper, and simmer with the lid closed for about 5 minutes over medium heat until the carrots are tender. Next, stir in the cream cheese. Then add the corn, feta cubes, and oregano. Simmer for 2-3 minutes. Finally, add the cooked rice to the pan and mix everything together. If you like it spicier, you can add 1-2 finely chopped, dried chilies.