Description
Saftiges Hackfleisch trifft auf zarte Paprika und würzige Zwiebeln, vereint mit lockerem Reis in einer aromatischen Brühe. Bunt, duftend und herzhaft – ein sättigendes Pfannengericht voller Geschmack und Farbe.
Ingredients
Scale
- 400 g mixed ground meat (Hackfleisch, gemischt)
- 4 onions
- 2 red bell peppers
- 2 green bell peppers
- 200 g rice
- 750 ml vegetable broth
- Salt
- Pepper
- Sweet paprika powder
- Oil
Instructions
- Begin by preparing all the ingredients. Peel the onions and dice them finely. Wash the red and green bell peppers thoroughly, remove the stems and seeds, and cut them into small pieces. Set the vegetables aside.
- Heat a generous amount of oil in a large, deep frying pan or sauté pan over medium-high heat. Once the oil is hot, add the mixed ground meat to the pan. Use a spatula to break the meat apart and cook it for several minutes, stirring frequently, until it is browned and cooked through. This should take about 5-7 minutes.
- Add the finely diced onions to the pan with the browned ground meat. Sauté the onions together with the meat for about 2-3 minutes, stirring occasionally, until the onions become translucent and fragrant.
- Add the uncooked rice to the pan and mix it thoroughly with the meat and onions. Stir well to ensure the rice is evenly distributed and lightly coated with the oil and flavors in the pan.
- Pour the vegetable broth into the pan, making sure the rice is fully submerged. Stir the mixture well, bring it to a gentle boil, then reduce the heat to low. Cover the pan with a lid and allow it to simmer for about 10 minutes. During this time, the rice will begin to absorb the broth and soften.
- While the rice is cooking, prepare the bell peppers if you have not done so already. Ensure they are washed, deseeded, and chopped into small, even pieces.
- After the rice has simmered for 10 minutes, remove the lid and add the chopped red and green bell peppers to the pan. Stir everything together so the peppers are evenly distributed throughout the rice and meat mixture.
- Replace the lid and continue to cook the mixture over low heat for another 10 minutes. Stir occasionally to prevent sticking and ensure even cooking. The bell peppers should become tender, and the rice should be fully cooked and fluffy. Most of the liquid should be absorbed at this point.
- Once everything is cooked through, season the dish generously with salt, pepper, and sweet paprika powder to taste. Stir well so the spices are evenly incorporated.
- Remove the pan from heat and let it rest, covered, for a few minutes before serving. Give the mixture a final stir and taste to adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired.
Notes
You can use either beef, pork, or a mixture of both for the ground meat. For extra flavor, consider adding a pinch of chili flakes or a splash of tomato puree when cooking the meat. This dish is ideal for meal prep, as it reheats well and flavors deepen the next day. Serve with a side salad or a dollop of sour cream for added freshness.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-500
- Sugar: 2-6g
- Sodium: 600-900mg
- Fat: 20-30g
- Saturated Fat: 6-12g
- Carbohydrates: 20-35g
- Fiber: 1-4g
- Protein: 30-45g
- Cholesterol: 90-150mg
