Summary

Ingredients

• 1 cup rice
• 1 onion (s)
• 315 g mushrooms, sliced
• 1 small Can (s) kidney beans (425 ml)
• 1 small can corn (22 ml)
• 1 small can carrot (s)
• 0.5 ½ red pepper (s), very finely diced
• 1 tablespoon oil
• 1 ½ tablespoon tomato paste
• 0.5 teaspoon ½ paprika powder, hot pink
• salt
• 500 ml meat broth or chicken broth
• Tabasco

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Instructions

1. Finely dice the onion. Heat the oil in a pan and sweat the onion in it until translucent. Add the peppers and cook with them. Stir in the mushrooms.
2. Then add the rice, tomato paste and spices and stir-fry until the fat is absorbed. Pour in the broth, bring to the boil and cook the rice covered with a lid. Stirring occasionally.
3. Drain the remaining vegetables. Just before the end of the cooking time, stir in the kidney beans. Finally, mix in the corn and carrots, let them get hot and season with Tabasco.
4. Meat lovers can serve fried chicken breast fillet pieces with it.