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 | Reis nach Wahl |
| Je eine gelbe, grüne und rote Paprika | |
| 1x | Zwiebel |
| 3 EL | Tomatenmark |
| Balsamico (ca. 40 ml) | |
| 200 ml | Wasser |
| 3 TL | Paprika edelsüß |
| 1 TL | Salz und eine gute Prise Pfeffer |
| Etwas Öl zum Anbraten | |
| Etwas gehackte Petersilie |
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.
