Summary

Ingredients

• 2 tablespoon butter
• 1 tablespoon oil
• 1 green pepper (s), cut into strips
• 1 red pepper (s), cut into strips
• 3 spring onions, cut into rings
• 3 cloves garlic, crushed
• 175 g rice (lon rain rice)
• 0.5 teaspoon ½ ground cumin
• 0.5 teaspoon ½ oregano
• 450 ml chicken broth or vegetable broth

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Instructions

1. Heat the butter and oil in a saucepan. Add the pepper strips and cook until they are soft.
2. Add the spring onions, garlic, rice and cumin and sauté for about 5 minutes until the rice is lightly browned. Scatter oregano, pour in the broth and bring to the boil.
3. Then cook with the lid closed for approx. 20 minutes, stirring repeatedly in between.