Paprika rice with neck cutlet
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
2
- 1 Bag (125 g) of rice with delicate "Paprika" sauce
- 20 g Butter or margarine
- 2 (150 g each) Neck chops salt
- 7-10 Tbsp Steak pepper
- 2 TEASPOONS Fresh cream
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Tomato and parsley
- 7-10 Tbsp to garnish
Directions
- 1
Pour the contents of the bag into a pot with 400 ml of boiling water, stir and allow to swell for 10 minutes at low heat. Heat the fat in a pan and fry the neck chops for 5-6 minutes on each side.
- 2
Season with salt and steak pepper. Arrange the rice with the neck chops on plates. Put crème fraîche and some paprika powder on the rice. Garnish with tomato and parsley.
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