End of working day rice pot with Beefhack

Name: End of working day rice pot with Beefhack
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Garlic clove; 1 collar Spring onions; 2 TABLESPOONS Oil; 500 g Beef mince; 200 g 10-minute rice; 2 TABLESPOONS Tomato paste; 2 TEASPOONS Vegetable broth (instant); 1 can(s) (212 ml) Corn; 250 g cherry tomatoes; 7-10 Tbsp salt, pepper

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

Prepare a hot meal in the evening? Sure! If you pimp fast 10-minute rice with minced meat and vegetables, it takes half an hour at most.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Garlic clove
1 collar Spring onions
2 TABLESPOONS Oil
500 g Beef mince
200 g 10-minute rice
2 TABLESPOONS Tomato paste
2 TEASPOONS Vegetable broth (instant)
1 can(s) (212 ml) Corn
250 g cherry tomatoes
7-10 Tbsp salt, pepper

Directions

1
Peel garlic and chop finely. Clean and wash spring onions and cut into rings. Heat oil in a large pan. Fry the minced onions in it until crumbly. Fry garlic, spring onions and rice briefly.
2
Stir in tomato paste. Deglaze with just under 600 ml of water, stir in stock, bring to the boil. Simmer for about 5 minutes.
3
Drain the corn. Wash the tomatoes, cut them in half. Mix tomatoes and corn into the rice, continue cooking for about 5 minutes. Season everything with salt and pepper.