Quick Rice Pan Without Pre-cooking Ingredients – All in One Pan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g basmati or jasmine or lon rain rice
- 700 ml water
- 300 g meat - leftovers (roast or rilled meat), diced or minced meat
- 1 tablespoon stock, grained
- 500 g veetables, fresh or frozen (e.. corn, peas, paprika), cut into small pieces
- 1 onion (s), diced
- 1 clove garlic, chopped or finely sliced
- ginger, freshly diced
- 1 tablespoon tomato paste
- 1 pinch paprika powder, noble sweet
- Chili powder or chili rings
- 1 tablespoon oil, good
Print Recipe
Pin Recipe Instructions
- Heat a large high pan, add the oil and fry the meat. Then fry the onion and vegetables (if they are raw) as well as garlic and ginger only briefly (a few minutes). Then add the rice dry and let it turn to glass for a moment. Roast all the spices (tomato paste, paprika, chilli, granulated broth), then add the water and bring to the boil once.
- Let simmer very gently for 15 minutes on the lowest heat (does not have to boil, the rice cooks at a lower temperature). Add the frozen vegetables just before the end and just let them warm up so that they don`t get mushy.
- It tastes best if you pre-cook it and then let it stand for a while, you may have to add a little bit of water. But that`s the optimal school child meal - pre-cook, bring the children and eat
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