Spicy tomato rice with scampi
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 1 pack of (for 1/2 l liquid) Tomato soup (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp Tabasco
- 200 g Long grain rice
- 300 g Whole milk yoghurt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Lemon juice
- 1 collar (approx. 200 g) Spring onions
- 20 scampi ready to cook (à approx. 10 g)
- 1 TABLESPOON Oil
- 7-10 Tbsp Basil
Directions
- 1
Bring 3/4 litres of water to the boil and stir in the tomato soup. Season with salt and Tabasco and bring to the boil again. Rinse rice, trickle in and let it swell for about 20 minutes at low heat.
- 2
In the meantime season the yoghurt with salt, pepper and lemon juice. Clean and wash spring onions, dab dry and cut into medium sized pieces. Wash the scampi, dab dry and season with salt and pepper.
- 3
Heat the oil in a frying pan and fry the scampi for about 3 minutes on both sides. Add spring onions, fry briefly and season with salt and pepper. Fold the scampi and spring onions into the rice.
- 4
Arrange tomato rice with scampi on plates, add a dash of yoghurt sauce and garnish with basil.
Nutrition Facts
KCAL
270 kcal
270 kcal
CARBS
48 g
48 g
FATS
6 g
6 g
PROTEINS
7 g
7 g
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