Reis-Hackfleisch-Pfanne mit Erbsen und roter Paprika
The Reis-Hackfleisch-Pfanne mit Erbsen und roter Paprika is an easy and delicious recipe that combines the flavors of minced meat, peas, and red bell peppers. It is a versatile dish that can be customized according to personal preferences and can be enjoyed by anyone looking for a quick and flavorful meal.
Ingredients
For 2 servings, the ingredients needed for this recipe are:
- 2 red bell peppers
- 1 onion
- 2 tablespoons of oil
- 250g minced meat (mixed)
- 1 teaspoon of tomato paste
- 70g 10-minute rice
- Salt
- Cayenne pepper
- 250ml vegetable broth
- 100g peas (frozen)
Instructions
“Paprikaschoten putzen und klein würfeln. Zwiebel fein würfeln. Öl in einer Pfanne erhitzen und Hackfleisch darin hellbraun anbraten. Paprika und Zwiebeln mitbraten. Tomatenmark, Erbsen und Reis kurz mitbraten. Alles mit Salz und Cayennepfeffer würzen. Mit Brühe ablöschen, aufkochen und bei mittlerer bis milder Hitze zugedeckt 12–15 Min. garen. In den letzten 2 Minuten Erbsen zugeben und mitgaren. Reispfanne mit Salz und Cayennepfeffer abschmecken und servieren.”
The recipe starts by preparing the ingredients: dicing the red bell peppers and onions. The minced meat is then browned in a pan with hot oil, along with the diced peppers and onions. Tomato paste, peas, and rice are added and briefly cooked together. The mixture is seasoned with salt and cayenne pepper. Vegetable broth is poured in and the dish is cooked covered over medium to low heat for 12-15 minutes. In the last 2 minutes of cooking, the peas are added and cooked further. The Reis-Hackfleisch-Pfanne is finally seasoned with salt and cayenne pepper to taste and served.
