Curry Rice Pan with Peas and Carrots
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 200 g rice
- 2 teaspoons, leveled chicken stock powder
- 1 teaspoon, leveled turmeric
- 1 onion (s)
- 1 tablespoon olive oil
- 200 g peas, frozen
- 200 g carrot (s)
- 250 g leeks
- 0.5 teaspoon ½ curry powder
- 100 ml chicken broth
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Prepare the rice according to the instructions on the packet, but add 1 level teaspoon of turmeric and 2 level teaspoons of instant chicken to the cooking water.
- Dice the onion, clean and cut the carrots, clean the leek and cut diagonally into 1 cm thick pieces.
- Heat the olive oil and let the onion become translucent in it. Add the carrots and leek and sauté. Pour the curry powder over it and deglaze with the 100 ml chicken stock. Add the frozen peas and the previously cooked rice and leave to stand, covered, for about 5 minutes. Season with salt and pepper.
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