Colorful Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 140 g rice your choice, preferably basmati
- 2 bell peppers, red and green
- 1 chilli pepper (s), red
- 1 clove garlic
- 1 onion (s), optionally red
- 1 teaspoon vegetable stock, instant
- turmeric
- salt and pepper
- olive oil
- Herbs, fresh at will
Print Recipe
Pin Recipe Instructions
- Shred the peppers separately in the food processor. Finely chop the garlic, then sprinkle with salt and grate with the kitchen knife to a paste. Cut the chilli pepper into small pieces (if you like it less spicy, just leave out the chilli!). Cut the onion into fine cubes and fry in 1 teaspoon olive oil until translucent, then set aside.
- Bring the rice to the boil with 200 ml of water, add the vegetable stock and turmeric. Let it swell over a low flame. When the rice runs out of water, add onions, garlic, chilli and paprika and cook until the rice is done. If you like, you can add freshly chopped herbs, parsley goes very well. Season to taste with salt and pepper.
- Tastes great with falafel balls or chicken, but also as a vegetarian main meal. Then prepare double the amount.
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