Exuna`s Colorful Vegetable Rice

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

1 cup basmati, small ones
2 spring onion (s)
0.5 ½ large carrot (s)
0.5 ½ bell pepper (s), yellow
0.3 chicory
0.7 small can beans (chilli), or a medium-sized can
0.3 glass sauce (hunter`s)
1 teaspoon, heaped curry powder

Instructions

Cook the rice until the curry is added. Cut the spring onions into rings, slice the carrots and cut them in half. Simmer both in a saucepan with the lid closed and over medium to high heat. Stir again and again. Dice the peppers very small, cut the upper half of the chicory into sheaths and add both. Sear over medium heat. Drain and add the beans. Mix in the rice, then add the hunter sauce, stir in well and serve.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.