Fiery rice pan

Name: Fiery rice pan
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 500 g Mushrooms; 2 green peppers; 2-3 TABLESPOONS Oil; 4 unboiled bratwursts (à approx. 100 g); 2 Onions; 2 Garlic cloves; 500 g Risotto rice; 1 (250 ml) Bottle Hot-Chili Sauce; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1 jar(s) (425 ml; drained weight: 285 g ) Vegetable corn; 1 jar(s) (425 ml; separation weight: 255 g) Kidney beans; 7-10 Tbsp Parsley

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

500 g Mushrooms
2 green peppers
2-3 TABLESPOONS Oil
4 unboiled bratwursts (à approx. 100 g)
2 Onions
2 Garlic cloves
500 g Risotto rice
1 (250 ml) Bottle Hot-Chili Sauce
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1 jar(s) (425 ml; drained weight: 285 g ) Vegetable corn
1 jar(s) (425 ml; separation weight: 255 g) Kidney beans
7-10 Tbsp Parsley

Directions

1
Clean and wash the mushrooms and peppers. Halve mushrooms, cut peppers into small pieces. Squeeze the sausage meat as small balls out of the skin, fry in hot oil in a pan for about 3 minutes and remove.
2
Also fry the prepared vegetables for about 5 minutes and take them out. Peel onions and garlic and chop finely. Sauté in the frying fat, add rice and deglaze with 1 3/4 litre water and chilli sauce.
3
Bring to the boil and season with salt and cayenne pepper. Cook for about 25 minutes at medium heat. In the meantime wash and drain the corn and beans. Put all pre-cooked and prepared ingredients into the rice pan for the last 5 minutes.
4
Season again and serve garnished with parsley.