Pepper rice pot with mettwurst

Pepper rice pot with mettwurst

4 Servings • 469 kcal / 1964 kJ, 20 g E, 23 g F, 46 g KH pro Portion

INGREDIENTS

200 g Mettwurst

50 g Speck

1 onion

2 Garlic cloves

2 red peppers

200 g small mushrooms

5 tomatoes

200 g rice

350 ml of hot meat broth
salt

Pfeffer

1 pinch of sugar

Preparation time:

that. 30 Minutes (plus cooking time)

If necessary, remove the skin from the sausage and cut into fine slices. Dice the bacon. Peel onion and garlic and chop finely. Wash the peppers, Core and finely dice. Clean the mushrooms, Cut the ends just short and cut the mushrooms in half. Wash the tomatoes, free from stems and in 2 Cut cm large cubes.

Sear the mushrooms in a coated saucepan without fat. Speck, Add onion and garlic and fry for 1–2 minutes. trip, Mettwurst, Paprika, Put tomatoes and broth in the pot, with salt, Add pepper and sugar to taste. Over medium heat and the lid closed, approx. 20 Let simmer for minutes. Stir the rice pot well before serving and season again to taste.

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