Rice stew recipe
Rice Stew recipe
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|8 tbsp||olive oil|
|250 g||basmati rice|
|600 ml||chicken stock|
|1 ½ kg||turkey, cut into cubes|
|salt and pepper|
|4 tbsp||soy sauce|
|1 ½ l||tomato juice|
|1 large can(s)||corn, drained, approx. 265g|
|350 g||mushrooms, canned|
Dice the onions and the garlic. SautÚ in 2 tablespoons of hot oil. Add the rice and cook until lucent. Add the stock and bring to the boil. Cook over low heat for 20 minutes. The liquid should have almost evaporated.
Heat the remaining olive oil and sautÚ the turkey cubes. Season the meat with salt, pepper and soy sauce. Pour over the tomato juice and bring to the boil. Add in the corn, mushrooms and the sliced bell peppers and simmer for 5 minutes. Season to taste with salt, pepper, Tabasco and coriander.
Stir the rice into the stew, check the seasoning and correct if necessary.
ca. 30 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
Calories per portion:
Tags: recipe, Rice stew recipe, diy, how to cook, prepare Rice stew recipe
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