Rice and beans pan with minced meat and egg

Name: Rice and beans pan with minced meat and egg
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 300 g frozen broad beans; 1 can(s) (425 ml) Kidney beans; 1 Tomato; 6 TABLESPOONS Aiwar (spicy-hot spice paste); 1 Onion; 2 TABLESPOONS Oil; 400 g mixed minced meat; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 4 Eggs (size M)

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
300 g frozen broad beans
1 can(s) (425 ml) Kidney beans
1 Tomato
6 TABLESPOONS Aiwar (spicy-hot spice paste)
1 Onion
2 TABLESPOONS Oil
400 g mixed minced meat
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
4 Eggs (size M)

Directions

1
Prepare rice in boiling salted water according to package instructions. Cook deep-frozen beans in boiling salted water for about 15 minutes. Place kidney beans on a sieve and rinse briefly. Drain rice and green beans in a sieve.
2
Wash, clean and quarter the tomato and remove the seeds. Cut tomato quarters into small cubes and stir into the aiwar. Peel and finely dice the onion. Heat the oil in a large pan. Fry the minced meat in it roughly in pieces for about 5 minutes.
3
Add the onion. Season with salt, pepper and paprika. Add rice and beans to the mince and heat while stirring. Beat the eggs and season with salt and pepper. Pour egg mixture over the rice and let it falter while turning.