Bell Pepper Rice Pan with Yogurt Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cup rice
- 4 cup vegetable broth
- 2 onions)
- 2 cloves garlic
- 1 chilli pepper (s)
- 3 tablespoon tomato paste
- 3 bell peppers, mixed as desired
- 1 teaspoon paprika powder, noble sweet
- 1 teaspoon paprika powder, hot pink
- 1 handful herbs, mixed (basil and parsley), fresh
For the sauce:
- 300 g yourt
- 2 cloves garlic
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the rice in the vegetable stock.
- Halve the chilli lengthways, remove the seeds and chop. Clean and dice the peppers. Finely dice the onions and sauté in a pan in a little oil until translucent. Add the pressed garlic, the chilli pepper and the tomato paste and sauté briefly. Add the diced peppers to the pan and fry for a few minutes, swirling the pan every now and then. Season with paprika powder, salt and pepper. Add the rice, mix in and let it get hot. Chop the herbs and finally mix in. Season again to taste.
- Mix the yoghurt and pressed garlic, season with salt and pepper. Serve the rice with a dollop of the yogurt sauce.
- About 3 - 4 people will be full of the crowd. The rice can also be eaten as a side dish.
- The amount of herbs can be increased at will.
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