Chopped Rice Pan
easy
40 mins
40 mins
Ingredients
- 200 g Long grain rice
- 1 Stalk leek (leek)
- 2 red peppers
- 2 TABLESPOONS Oil
- 500 g mixed minced meat
- 400 ml Vegetable broth (instant)
- 20 g Butter or margarine
- 20 g Flour
- 1 TEASPOON Curry Powder
- 200 ml Milk
- 200 g Cream processed cheese
- 1/2 bunch Parsley
Directions
- 1
Cook rice in boiling salted water according to package instructions. Meanwhile clean the leek, cut into rings, wash and drain. Quarter peppers, remove seeds, wash, dab dry and cut into bite-sized pieces.
- 2
Heat the oil in a large frying pan. Fry the mince in it vigorously. Add leek and paprika and fry. Deglaze with 200 ml broth and simmer for about 15 minutes. In the meantime melt fat in a pot.
- 3
Dust with flour and curry and sauté. Deglaze with 200 ml broth and milk while stirring. Stir in processed cheese. Drain rice and add to the mincing pan. Wash parsley and shake dry.
- 4
Pluck leaves from the stems, except for a few for decoration, and chop finely. Add parsley to the chopping pan and fold in. Pour sauce over it. Dust with curry and garnish with parsley.
Nutrition Facts
790 kcal
54 g
48 g
40 g
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