Rice pan with vegetables
Rice and vegetables are especially popular with children. It's a simple and quick recipe that can be prepared in advance.
Ingredients · Servings 4
- 300 g minced meat (mixed)
- 300g green beans (frozen)
- 250 g long grain rice
- 1 can of corn (approx. 285 g drained weight)
- 1 pinch of black, ground pepper
- 2 tbsp rapeseed oil
- 700 ml beef soup (clear)
- 1 pinch of salt
- 1 onion (yellow, medium-sized)
Method · 30 min
- Peel and finely dice the onion. Heat the oil in a large frying pan or shallow pot. Sauté the onion until translucent, then add the ground meat and brown it, stirring regularly, until crumbly.
- Add the long grain rice and the frozen green beans and stir-fry everything for 2-3 minutes.
- Pour in the clear beef broth and bring to a boil. Cover the rice dish and simmer over low heat for about 20 minutes, until the rice is cooked and the liquid has been almost completely absorbed.
- Drain the corn in a sieve, let it drain well, and stir it in just before the end of the cooking time. Season with salt and freshly ground pepper and heat for another 2–3 minutes. Serve the rice and vegetables immediately.
