Cabanossi Pepper Pan with Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 Cabanossi
- 0.5 ½ cup rice
- 1 bell pepper (s)
- 1 onion (s)
- 1 clove garlic
- salt and pepper
- Paprika powder
- 1 shot red wine
- Vegetable broth
- 1 tablespoon tomato paste
- honey
Print Recipe
Pin Recipe Instructions
- Boil the rice in water that has been seasoned with vegetable stock and paprika.
- Chop the onion and garlic into small pieces. Dice the peppers and cut the Cabanossi into slices. Depending on how you want it, you can cut this again in the middle.
- Heat the pan and fry the Cabanossi first. This means you don`t need any fat. Then add the onion and garlic and sauté briefly. Finally add the peppers and sauté briefly. Now make a hollow in the middle and briefly fry the tomato paste in it. Deglaze with wine. When the wine has boiled off, mix some grained vegetable stock with water and add. Now season with pepper, salt and paprika powder. At the very end, add a small dollop of honey. This makes the taste more intense and the dish shines nicely.
- Serve the pan with the rice. A salad also goes well with it.
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