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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.