Chopped Rice and Vegetable Pan

Name: Chopped Rice and Vegetable Pan
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 TABLESPOONS Oil; 500 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 200 g Long grain rice; 2 TEASPOONS Instant vegetable stock; 1 package (600 g) deep-frozen Asian vegetable pan with tender pumpkin; 75 g sweet-hot chili sauce; 7-10 Tbsp Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 TABLESPOONS Oil
500 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp black pepper
200 g Long grain rice
2 TEASPOONS Instant vegetable stock
1 package (600 g) deep-frozen Asian vegetable pan with tender pumpkin
75 g sweet-hot chili sauce
7-10 Tbsp Parsley

Directions

1
Heat the oil in a large, wide pot. Fry the minced meat in it until coarsely crumbly. Season with salt and pepper. Add rice and fry briefly. Deglaze with 600 ml water, bring to the boil, stir in broth.
2
Cook on low heat for about 15 minutes until the water is almost completely absorbed. Add vegetable pan and chili sauce. Cook over medium heat for another 5-8 minutes, turning frequently. Season to taste with salt and pepper if necessary. Sprinkle with parsley