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This German rice dish is a quick and hearty dish for cold winter days. It is easy to prepare and can make in advanced if you need a fast meal. The special twist to this dish are the pickled bell peppers.
Ingredients
- 2 12 oz. cans corned beef
- 2 16 oz. jars roasted bell peppers
- 2 large onions
- 1/2 tbsp. garlic paste or 2 garlic cloves
- 2 tbsp. olive oil
- 2 tbsp. butter
- 1 6 oz. can tomato paste
- 1 tbsp. instant chicken broth
- 1 tbsp. paprika powder
- ½ tsp. thyme
- ½ tsp. crushed red pepper flakes
- 1 ½ tbsp. Kosher salt
- 1 tbsp. black coarse pepper
- 3 cups long grain rice
- 4 ½ cups water
- 1 ½ cups juice from the drained bell peppers
- 1 shot glass white wine vinegar
- 1 ½ cups frozen peas
Instructions
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Drain the bell peppers and set the juice aside.
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Cube the onions roughly.
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In a large pot heat oil and butter on medium heat.
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Fry the onions until translucent.
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Add garlic paste, spices and tomato paste.
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Mix well and fry for a couple of minutes.
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Add the rice and fry again for a couple of minutes.
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Add the water and the bell pepper juice and stir well.
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Bring to a boil over medium heat. Stir occasionally.
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In the meantime, cut bell pepper and corned beef into bite-sized pieces.
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Add bell pepper, corned beef and the shot of white wine vinegar to the pot.
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Stir well, taste and adjust the seasoning to your taste.
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Cover the pot with a lid and let sit on lowest temperature for about 20-30 min.
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Add the frozen peas and let sit of a couple of minutes.
Nutrition
Calories: 349kcal | Carbohydrates: 63g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 1500mg | Potassium: 206mg | Fiber: 3g | Sugar: 3g | Vitamin A: 734IU | Vitamin C: 14mg | Calcium: 39mg | Iron: 1mg
