Summary

Ingredients

• 500 g tomato (s)
• 3 bell peppers, red, yellow, green
• 200 g bell pepper (s), little sweet one
• 2 cans pineapple, 300 g per can
• 1 large lemon
• 200 ml sauce, (curry pineapple)
• 200 ml rapeseed oil, native
• 350 g rice, (jasmine rice)

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Instructions

1. Cook the rice in the rice cooker with three times the amount of water. Stir the cooked rice frequently as it cools. Cut the peppers and tomatoes into small cubes. Rub the lemon peel and then squeeze it out.
2. Mix the curry mango sauce with the rapeseed oil, the juice of the two pineapple cans, the lemon and the lemon peel.
3. Mix the rice with the dressing in a large bowl and fold in the peppers, tomatoes and finally the pineapple.
4. Let it steep for about 2 hours and stir again briefly before serving.