Zucchini and rice pan

Ingredients for 4 servings:

• 300 g turkey schnitzel
• 2 tsp oil
• 3 garlic cloves
• 1 onion(s)
• 4 tbsp tomato paste
• 2 bell peppers, red
• 350 g zucchini
• 250 ml chicken broth
• 150 ml water
• 1 jar Hungarian-style paprika sauce
• 50 g sour cream
• 250 g rice
• salt and pepper
• Paprika powder
• possibly soy sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Cook the rice as usual; I always do this in vegetable broth. Peel, deseed, and slice the zucchini. Deseed and dice the bell peppers. Dice the turkey cutlets or cut them into thin strips and season with salt, pepper, and paprika (I always use roast chicken seasoning). Dice the onion and mince the garlic. Brown the turkey in a large pan with a teaspoon of oil. Then remove it from the pan. Brown the onions, garlic, and bell peppers in the pan, add the broth, water, and tomato paste, and bring to a boil. Add the zucchini and let it cook. After 10 minutes, add the turkey and paprika sauce again and let it simmer with the lid on for another 10 minutes. Finally, add the rice and season with soy sauce if desired.