Delicious Rice Pan with Minced Meat
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 sachet rice
- 500 g minced meat
- 2 large bell peppers
- 200 g tomato paste (3 times concentrated)
- 150 ml water
- 2 tablespoon crème fraîche
- salt and pepper
Print Recipe
Pin Recipe Instructions
- First cut the peppers into bite-sized pieces. Next, fry the minced meat in a large pan with a little oil or frying fat. As soon as the minced meat is seared, you can add the pepper pieces so that they have a little time to stew.
- In the meantime, the rice can be put in a pot of boiling, salted water (be sure to follow the instructions on the packaging).
- Stir the minced meat and the bell peppers every now and then so that nothing burns.
- When the pepper pieces have the desired consistency (I like it best when they are still a bit firm to the bite) you can add the tomato paste and about 150 ml of water (check the consistency every now and then, it shouldn`t be too runny). Stir everything until smooth.
- Now you can decide for yourself whether you want to add the finished rice first or the crème fraîche first. I always do it differently. Bring everything to the boil briefly while stirring and then season with salt and pepper. The rice pan is ready!
- If you like, you can leave out the creme fraiche or add other vegetables.
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