Balkan skewer with herb rice

Name: Balkan skewer with herb rice
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 125 g Turkey Breast; 150 g cleaned peppers; 1 small peeled onion; 1 (50 g) Tomato; 45 g Long grain rice; 7-10 Tbsp salt and pepper; 1 tsp (5 g) Oil; 1 TABLESPOON Tomato paste; 1 knife tip Broth; 7-10 Tbsp Sweet peppers; 1-2 TEASPOONS frozen herbs; 1 Metal or wooden skewer

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

125 g Turkey Breast
150 g cleaned peppers
1 small peeled onion
1 (50 g) Tomato
45 g Long grain rice
7-10 Tbsp salt and pepper
1 tsp (5 g) Oil
1 TABLESPOON Tomato paste
1 knife tip Broth
7-10 Tbsp Sweet peppers
1-2 TEASPOONS frozen herbs
1 Metal or wooden skewer

Directions

1
Wash the meat, dab dry and cut into large cubes. Wash the bell peppers and cut them into 6-8 pieces. Finely dice the remaining peppers. Skewer meat and paprika pieces alternately. Cut 3-4 slices from the onion, chop the remaining onion finely.
2
Wash the tomato and cut into fine cubes.
3
Put the rice into 1/8 l boiling salted water. Simmer covered at low heat for about 20 minutes.
4
Heat the oil in a coated pan. Brown the skewer in it all around. Season with salt and pepper and remove. Sauté onion cubes, paprika and tomato in hot frying fat. Steam the tomato paste briefly.
5
Stir in just under 1/8 l water, bring to the boil. Season with stock, salt, pepper and paprika powder. Add the skewer. Simmer covered for about 10 minutes.
6
Drain the rice if necessary. Mix in herbs. Arrange skewer with rice and sauce. Garnish with onion rings.