Rice – Minced Meat – Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cup rice
- 1 onion (s)
- 2 cloves garlic)
- 150 g ham (Katenschinken), diced
- 500 g minced meat, mixed
- 3 bell pepper (s)
- 200 g mushrooms (preferably fresh, canned if necessary)
- 1 liter tomato (s), happened
- 400 ml cream
- Tomato paste
- salt and pepper
- Paprika powder
- nutmeg
- possibly oregano
- Vegetable broth, grained
- Oil, (sunflower oil)
Print Recipe
Pin Recipe Instructions
- Cook the rice in a grainy broth.
- Chop the onion and garlic into small cubes, also cut the bell peppers into small cubes, drain the mushrooms or cut fresh mushrooms into thin slices.
- Heat oil in a pan and fry the onion and garlic in it. Add the ham. Add the minced meat and season with salt, pepper and paprika. Add the diced paprika and mushrooms and fry everything a little. Deglaze with the tomatoes and cream, stir in the tomato paste and bring to the boil. Then season with stock powder and nutmeg, oregano also goes well with this.
- Finally mix in the cooked rice and let everything stand for another 10 minutes.
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