Chicory with chopped tomato sauce on rice

Name: Chicory with chopped tomato sauce on rice
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 100 g frozen peas; 4 pistons Chicory; 1 TABLESPOON Lemon juice; 1 Onion; 1 TABLESPOON Oil; 300 g Minced beef; 7-10 Tbsp Pepper; 7-10 Tbsp Thyme; 7-10 Tbsp Sweet peppers; 1 package (500 g) chunky tomatoes

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
100 g frozen peas
4 pistons Chicory
1 TABLESPOON Lemon juice
1 Onion
1 TABLESPOON Oil
300 g Minced beef
7-10 Tbsp Pepper
7-10 Tbsp Thyme
7-10 Tbsp Sweet peppers
1 package (500 g) chunky tomatoes

Directions

1
Cook the rice in boiling salted water for 20 minutes. Add peas 5 minutes before the end of cooking time. Clean, wash and halve the chicory and cut the hard stalk into wedges. Cook the chicory in a little salted lemon water for 5 minutes.
2
Peel and finely chop the onion. Heat the oil in a pan. Fry the onions and minced meat until crumbly. Season with salt, pepper, thyme and paprika. Add the tomatoes, bring to the boil and cook for 5 minutes on a low heat.
3
Season again. Drain the rice. Arrange 2 chicory halves each with rice and sauce on a plate and serve.