Cabanossi Pan with Rice
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 sachets rice, each 15 g, optionally also 50 g loose parboiled rice
- 500 g bell pepper (s), red, yellow, reen
- 200 g Cabanossi
- 1 pack herbs, Italian, frozen
- 150 g baby corn, from the jar
- salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- First cook the rice. Cut the colored peppers into pieces that are not too small. Cut the Cabanossi into slices that are not too thick.
- Sear the cut Cabanossi in a large pan. Add the colored pepper pieces and let simmer. The peppers should still have a slight bite. Mix in a pack of Italian herbs and stew briefly. Add the corncobs whole or halved. Season the cabanossi pan with salt, pepper and paprika powder.
- Either add the finished rice to the pan and mix it or place it separately on the plate.
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