Pepper chopping pan

Name: Pepper chopping pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 3 Peppers (e.g. green, yellow and red); 2 medium-sized onions; 1 Garlic clove; 2 TABLESPOONS Olive oil; 500 g mixed mince; 1 jar (400 g) Tomato sauce

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
3 Peppers (e.g. green, yellow and red)
2 medium-sized onions
1 Garlic clove
2 TABLESPOONS Olive oil
500 g mixed mince
1 jar (400 g) Tomato sauce

Directions

1
Boil 400 ml of salted water. Clean, wash and roughly dice the peppers. Peel and finely dice onions and garlic.
2
Cover the rice and cook in salted water for about 20 minutes. Heat the oil in a large pan. Fry the minced meat for about 5 minutes until crumbly. Season with salt, pepper and rose paprika.
3
Add onions, garlic and paprika, fry for about 5 minutes. 1⁄8 Pour on l water and bring to the boil. Stir in tomato sauce and simmer for about 5 minutes. Season to taste.
4
Drain the rice if necessary and mix it into the mincing pan. Flavour again and serve.