Meat skewers on colored rice
easy
45 mins
45 mins
Ingredients
- 4 medium-sized onions
- 1 TEASPOON and 1 tablespoon of oil
- 200 g Long grain rice
- 1/4 l Tomato juice
- 1 TABLESPOON Vegetable broth (instant)
- 200 g Tomatoes
- 1 (approx. 200 g) yellow pepper
- 1 package (300 g) frozen peas
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp Sweet peppers
- 400 g Pork escalope in one piece
- 7-10 Tbsp Parsley
- 7-10 Tbsp wooden skewers
Directions
- 1
Peel the onions. Chop 1 onion finely. Cut the rest into slices. Heat 1 tsp. oil. Sauté diced onions in it.
- 2
Add rice and sauté briefly. Deglaze with 3/8 litres of water and tomato juice, stir in broth. Let it swell for about 25 minutes at low heat. Clean and wash the tomatoes and peppers. Dice the tomatoes. Cut paprika into pieces. Add the tomatoes, peppers and peas to the rice about 10 minutes before the end of the cooking time and fold in. Season with salt, pepper and paprika. Wash the meat, dab dry and cut into 12 pieces. Put them on the skewers alternately with the onion slices. Heat 1 tablespoon of oil. Fry the skewers all around for 8-10 minutes.
- 3
Add the tomatoes, peppers and peas to the rice about 10 minutes before the end of the cooking time and fold in. Season with salt, pepper and paprika. Wash the meat, dab dry and cut into 12 pieces. Put them on the skewers alternately with the onion slices. Heat 1 tablespoon of oil. Fry the skewers all around for 8-10 minutes. Season with salt and pepper. Arrange meat skewers on rice and garnish with parsley
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