Carbonade with vegetables Rice

Carbonade with vegetables Rice

For carbonated rice with vegetables, first cut the peppers into small cubes. Dice 1/4 vegetable onion. Cut the rest into rings and put aside. Heat 1 tbsp oil in a saucepan. Brown the rice, paprika and onion cubes. Add the broth. Put a lid on it. Bring the vegetables to the boil. Let simmer at medium temperature for 30 minutes. Rinse and drain the corn. Mix the corn and frozen peas with the rice and heat briefly. Heat 1 tablespoon of oil in a pan. Brown the onion rings. Take it out of the pan. Slightly cut the fat edge of the carbonate several times at intervals of 1 cm. Brown the carbonade vigorously from each side for 1 minute. Switch to medium temperature. Continue frying the carbonade for 2 to 3 minutes per side. Season with salt and pepper. Briefly heat the onions in a pan. Cover the carbonade with onions. Serve with vegetable rice.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
689 kcal
61 g
56 g
21 g

(C)opyright by Marions Kochbuch