Exotic Rice Pan with Pineapple, Shrimp and Mango Chutney
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cup rice (e.g. basmati)
- 250 g shrimp, cleaned
- 1 small Can corn
- 1 small Can (s) pineapple, pieces or 4-6 rings
- 1 bell pepper (s), red or orange
- 1 glass mango chutney
- 1 pinch (s) salt
- 1 pinch (s) pepper, cayenne or white
- 1 teaspoon curry powder, or more
- 0.5 teaspoon ½ chilli pepper (s) dried, freshly grated
- 1 onion (s)
- 3 tablespoon oil
- 4 cup water or vegetable broth
Print Recipe
Pin Recipe Instructions
- First, thaw the shrimp in warm water. Then cook the rice in twice the amount of water or vegetable stock.
- Meanwhile, cut the onion and sauté in the oil together with the pitted pepper cut into strips and the chilli until al dente. Drain the shrimp and sauté very briefly. Now add the drained corn, pineapple and mango chutney. Also add the slightly loosened rice and stir everything well. Then season with the spices until the desired heat is achieved. If you don`t like it that spicy, you should add the chilli at the end and not fry it in the oil.
- Variation: Depending on your taste, you can also cut 1-2 bananas into pieces and add them (instead of the pineapple). Or cut the turkey breast into strips and fry in the oil instead of the shrimp.
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