Fire Poppy Rice Pan with Tomatoes and Prawns
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 grams bacon
- 2 onions)
- 2 chilli pepper (s)
- 200 g rice, lon rain rice
- 2 cloves garlic)
- 1 can tomato (s), (800 g)
- thyme
- Pepper, freshly ground
- salt
- 375 ml chicken broth
- 100 g ham, cooked
- 400 g shrimp (s), frozen
- 1 bunch parsley
Print Recipe
Pin Recipe Instructions
- Cut the bacon into fine strips. Peel and finely dice the onions. Halve the chilli peppers, remove the seeds, wash and cut into strips.
- Leave the bacon crispy in a pan and then take it out again. Braise the onions in the bacon fat. Briefly sauté the chilli peppers.
- Add the rice and let it become translucent while stirring. Peel off the garlic cloves and press them with the help of a garlic press.
- Chop the tomatoes and add them with the liquid, thyme, salt and pepper and the broth. Bring to the boil once and cover and cook over low heat for about 10 minutes.
- Cut the ham into fine strips and add to the rice with the defrosted prawns and cook for another 10 minutes. Wash and chop the parsley. Then mix this with the bacon into the rice and season everything again with salt, pepper and thyme.
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