Mexican chili pan

Name: Mexican chili pan
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 100 g Long grain rice; 7-10 Tbsp Salt; 2 Vienna sausage (approx. 100 g each); 1/2 (approx. 100g) Vegetable Onion; 2 stem(s) Parsley; 1 TABLESPOON Butter or margarine; 1 jar (350 g) Mexican chili with crunchy vegetables; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

100 g Long grain rice
7-10 Tbsp Salt
2 Vienna sausage (approx. 100 g each)
1/2 (approx. 100g) Vegetable Onion
2 stem(s) Parsley
1 TABLESPOON Butter or margarine
1 jar (350 g) Mexican chili with crunchy vegetables
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Put the rice in plenty of boiling salted water, cover and let it swell at low heat for about 20 minutes. Drain. In the meantime cut the sausages into slices. Peel and chop the onion.
2
Wash parsley, dab dry, pluck leaves from the stalks and, except for a few for garnishing, chop. Heat the fat. Fry the sausages in it. Add Mexican chili and heat. Season to taste with salt and pepper.
3
Serve the rice and chilli pepper sprinkled with diced onion and parsley. Garnish with parsley leaves.