Summary

Ingredients

• 250 g rice
• 1 bell pepper (s)
• 300 g peas, frozen
• 300 g carrot (s)
• 2 onions)
• 150 g cream cheese
• 3 teaspoon curry
• 1 teaspoon cumin powder
• 2 teaspoons broth, instant
• salt and pepper
• 250 ml water
• oil

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Instructions

1. Cook the rice according to the instructions on the packet, add 2 teaspoons of stock powder.
2. Dice the onions and fry them in a little oil along with a teaspoon of curry powder. Roughly grate the carrots, cut the peppers into pieces and add both to the onions together with the water, then simmer for ten minutes. Then add the peas and cook for another five minutes.
3. Now add the cream cheese as well as 2 teaspoons of curry and the cumin, season with salt and pepper. Stir well so that the cream cheese spreads, then add the cooked rice.