Paprika rice
A real treat as a vegetarian main course or as a side dish – Sandra's paprika rice @sandraskochblog.
The pots in the Original-Profi Collection® are perfect for cooking on all types of stovetops. Thanks to their special stay-cool metal handles, they can be easily handled while cooking.
Have fun trying it out!
30 min
Total Time
20 min
Cooking Time
10 min
Preperation Time
Ingredients
| 200 g | Rice of your choice |
| One yellow, one green, and one red bell pepper each | |
| 1x | Onion |
| 3 tbsp | Tomato paste |
| Balsamic vinegar (approx. 40 ml) | |
| 200 ml | Water |
| 3 tsp | sweet paprika |
| 1 tsp | salt and a good pinch of pepper |
| A little oil for frying | |
| Some chopped parsley |
Instructions
Step 1 of 4:
Cut the bell peppers into small pieces and finely dice the onion. Sauté both in a little oil.
Step 2 of 4:
Stir in the tomato paste and spices, and deglaze with balsamic vinegar.
Step 3 of 4:
Add water, stir everything together, and let it simmer gently on low heat for 20 minutes, cooking the rice during this time.
Step 4 of 4:
Once both are cooked, combine them nicely and stir in the chopped parsley.
