Vegetables and rice pot Recipe
Recipe Ingredients for Vegetables and rice pot
| Amount | Ingredient |
|---|---|
| 200 grams | Short-grain rice |
| 1 pc | large onion |
| 1 pc | Leek |
| 2 pcs | Garlic cloves |
| 2 pcs | Chili peppers |
| 1 / 2 St | Celery |
| 2 pcs | Peppers, yellow, green |
| 250 grams | Cocktail tomatoes |
| 1 tbsp | Tomato paste |
| 3 tbsp | Butter |
| 200 grams | Chorizo |
| 1 / 2 tsp | Turmeric |
| 2 pcs | Cloves |
| Salt, freshly ground pepper | |
| Tabasco | |
Vegetables and rice pot Recipe Directions
Cook rice according to package specification.
Meanwhile, peel the onions and garlic. Chili peppers in half lengthwise, remove seeds and partitions. Chilli cut into thin strips.
Selliestangen Wash, peel on the outside with a vegetable peeler. Wash and clean the leeks. Clean peppers - all cut into equal pieces.
Remove sausage, cut into thin slices and brown the glaze in a saucepan with the butter. Onions and garlic and saute briefly.
Besides tomatoes, other vegetables and tomato paste all add spice, and cook about 3 minutes with constant stirring.
Add the drained rice and halved cherry tomatoes, stir and taste again. The court lives of its above-average sharpness.
Sprinkle with plenty of chopped parsley and serve with a semi-dry white wine.
