Summary

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

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Instructions

1. 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.
2. 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.
3. Either add the finished rice to the pan and mix it or place it separately on the plate.