60 min. total time
Ingredients for 2 portions
| 200 | g | Pork Schnitzel from tde Emperor’s cut |
| 50 | g | Bacon cubes |
| 1 | tsp | Salt |
| 1 | Pinch | Pepper (from tde mill) |
| 1 | Tbsp | Paprika powder |
| 1 | Tbsp | Tomato paste |
| 2 | Pcs | Peppers (green and yellow) |
| 3 | Pcs | Chili peppers (dried, chopped) |
| 1 | Pcs | Onion |
| 6 | Pcs | Garlic cloves |
| 0.25 | Stalk | Leek |
| 1 | Cup | Rice |
| 2 | Cup | Water |
| 0.1 | L | Red wine |
| 3 | Tbsp | Olive oil |
| 1 | Tbsp | Butter |
| 1 | Pcs | Tomato |
Preparation
- Peel and finely chop the onion and garlic. Also clean and chop the bell pepper, tomatoes, and leek.
- Heat the olive oil and butter in a pot, then sauté the finely chopped bacon, onion, and three cloves of garlic in it. Add the tomato paste and heat until fragrant. Add the remaining vegetables and sauté everything together over medium heat.
- Spread mustard on the pork schnitzel, cut it into small pieces, and fry it with the vegetables, sprinkle with paprika, and distribute the remaining cloves of garlic on top. Then season with salt and pepper, deglaze with red wine, and let it simmer for about 10 minutes. Stir occasionally and add some water if necessary.
- Add the rice, stir well, and pour in double the amount of water. Add the chili peppers, salt if necessary, and bring to a boil. Then simmer covered with a small gap over low heat for half an hour. Stir occasionally. After this time, turn off the heat and let the rice soak.
Nutrition score
1.047
43,86 g
40,72 g
115,64 g
60 min. total time | 20 min. preparation time | 40 min. cook & rest time
