Greek rice pan with minced meat

Name: Greek rice pan with minced meat
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Long grain rice; 600 ml Vegetable broth (instant); 1 red and yellow pepper; 1 Garlic clove; 1 Onion; 1 Leek (leek; approx. 250 g); 2 TABLESPOONS Oil; 400 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Sheep's cheese; 2-3 TABLESPOONS Chili sauce; 7-10 Tbsp Thyme

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Long grain rice
600 ml Vegetable broth (instant)
1 red and yellow pepper
1 Garlic clove
1 Onion
1 Leek (leek; approx. 250 g)
2 TABLESPOONS Oil
400 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Sheep's cheese
2-3 TABLESPOONS Chili sauce
7-10 Tbsp Thyme

Directions

1
Add rice to 500 ml boiling stock and cook according to package instructions. Meanwhile quarter the peppers, remove seeds, wash and pat dry. Cut into bite-sized pieces. Peel garlic and onion.
2
Cut the onion into fine cubes. Press garlic through a garlic press. Clean, wash and chop the leek diagonally. Heat the oil in a large pan. Fry the minced meat in it until crumbly.
3
Season with salt and pepper. Add onions, garlic and paprika and fry briefly. Add 150 ml broth and cook for about 5 minutes. Drain the rice and let it drain. Add leek to the pan and cook for another 5 minutes.
4
Mix in the drained rice. Drain the feta cheese, crumble it and sprinkle it over the mincing pan. Add chilli sauce. Garnish with thyme if desired.