Jumbled Rice with Minced Meat and Vegetables
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g basmati
- 1 teaspoon oil for frying
- 500 g round beef or beef tartare
- 1 packet tomatoes, happened
- 1 zucchini
- 1 red pepper (s)
- 1 can corn
- 1 teaspoon sambal oelek
- salt and pepper
- garlic
- basil
- oregano
Print Recipe
Pin Recipe Instructions
- Boil the rice in salted water.
- Sear the minced meat in hot oil in a large saucepan. Wash the zucchini, cut into slices and then add to the saucepan. Sauté briefly, then put the lid on the saucepan. Wash the peppers, cut into cubes and add to the saucepan, fry briefly. Add the pureed tomatoes and 1 - 2 teaspoons of sambal oelek depending on your preference for spiciness. Then season with salt, pepper, garlic spices, basil and oregano (always use the sambal oelek first, only then use the other spices, as sambal oelek is often very salty). Add the corn and let everything simmer for a while in the closed pot. Stir again and again so that nothing burns. If fresh herbs are used, mix them in last.
- Finally add the rice and stir everything well.
- It tastes good the next day even when warmed up.
- Tip: Sometimes we also add a can of kidney beans.
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