Ratatouille with neck chops and rice

Name: Ratatouille with neck chops and rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 1 (approx. 250 g) baby onion; 2 Garlic cloves; 750 kg colourful peppers; 1 (approx. 250 g) Courgette; 3-4 Tbsp Olive oil; 500 g chunky tomatoes; 1 TEASPOON Instant vegetable broth; 7-10 Tbsp Pepper; 1 TEASPOON dried herbs of Provence; 4 (approx. 750 g) Pork neck chops; 1 TEASPOON dried rosemary; 2 TABLESPOONS Sunflower oil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
1 (approx. 250 g) baby onion
2 Garlic cloves
750 kg colourful peppers
1 (approx. 250 g) Courgette
3-4 Tbsp Olive oil
500 g chunky tomatoes
1 TEASPOON Instant vegetable broth
7-10 Tbsp Pepper
1 TEASPOON dried herbs of Provence
4 (approx. 750 g) Pork neck chops
1 TEASPOON dried rosemary
2 TABLESPOONS Sunflower oil

Directions

1
Prepare rice in boiling salted water according to package instructions. Peel onion and garlic. Chop onion coarsely, chop garlic. Clean, wash and chop the bell peppers and zucchini.
2
Heat olive oil in a large pot. Fry the onions and garlic. Add paprika and zucchini, steam briefly and season with salt, pepper and herbs from Provence. Add chunky tomatoes and granulated stock and braise covered for about 10 minutes.
3
Wash neck chops, pat dry and sprinkle with rosemary. Heat sunflower oil in a pan and fry the chops for 5-6 minutes, turning them over. Finally season with salt and pepper. Season ratatouille with salt and pepper.
4
Arrange ratatouille with neck chops on plates. Serve with rice.