Chili pan with rice
easy
90 mins
90 mins
Ingredients
- 1 kg Pork neck
- 7-10 Tbsp (bones set off)
- 1-2 Garlic cloves
- 1/2-1 small chili pepper
- 7-10 Tbsp or 1/4 tsp. chili powder
- 1 TABLESPOON Oil (e.g. olive oil)
- 7-10 Tbsp salt, white pepper
- 1-2 TABLESPOONS Flour
- 1 can(s) (850 ml) Tomatoes
- 7-10 Tbsp Sweet peppers
- 2 TEASPOONS Broth (instant)
- 200 g Leeks (leek)
- 2 Sweet peppers (e.g. yellow)
- 1 TEASPOON dried thyme
- 250 g Long grain rice
- 1 can(s) (425 ml) Kidney Beans
- 1 can(s) (425 ml) white beans
- 1 collar Parsley
Directions
- 1
Wash the meat, dab dry and cut into cubes of about 1 cm. Peel garlic and chop finely. With fresh chillies, the spiciness is most in the seeds - so it is better to remove them when cleaning. scratch the chillies lengthwise, remove the seeds, wash and chop finely.
- 2
Heat the oil. Fry the meat in it in portions until golden brown. Sauté garlic and chilli. Season with salt and pepper. Sprinkle with flour and sauté. Add tomatoes with juice and about 1/2 l water, chop tomatoes a little bit. Stir in sweet paprika and broth and bring to the boil. Cover and stew for about 30 minutes
- 3
Clean and wash the leek and peppers. Cut the leek into rings and the paprika into cubes. Add vegetables and thyme to the meat. Stew everything else for about 20 minutes
- 4
Cook the rice in boiling salted water for 15-20 minutes. Rinse and drain both types of beans. Heat in the chili pan
- 5
Wash the parsley and chop it except for one thing. Season the chili pan to taste. Sprinkle with parsley and garnish. Add rice
Nutrition Facts
880 kcal
80 g
34 g
58 g
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