Schnitzel – Rice – Pan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g pork schnitzel
- 1 tablespoon oil
- 2 medium onion (s)
- 250 g rice (lon rain rice)
- 500 ml vegetable stock (instant)
- 2 red pepper (s)
- 2 bell peppers, yellow
- 0.5 ½ bunch parsley, smooth
- 4 tablespoon sour cream
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Wash the meat, pat dry and cut into strips. Heat the oil. Fry the meat in it, remove it. Peel and dice the onions. Sauté with the rice in the frying fat. Deglaze with broth, bring to the boil and cook covered for approx. 20 minutes. Clean and wash the peppers and cut into small pieces. Add to the rice with the meat about 5 minutes before the end of the cooking time. Wash, chop and fold in the parsley. Arrange rice on plates with 1 tablespoon of sour cream each. Dust with paprika.
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