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🍲 Colorful Meat and Vegetable Stew with Rice

832 kcal · 30 min · 4 servings

Ingredients

• 200 g pork belly
• 200 g chicken breast fillet
• 200 g large shrimp (kitchen-ready)
• 8 mussels
• 200 g sausages (e.g. chorizo)
• 1 yellow bell pepper
• 1 stalk celery
• 2 red chili peppers
• 1 onion
• 1 clove of garlic
• 2 tbsp vegetable oil
• 1 bay leaf
• 250 g long-grain rice
• 150 ml dry white wine
• 350 ml meat broth
• 200 g chopped tomatoes
• salt
• pepper
• 150 g corn kernels (frozen or canned)

Instructions

1. 1. Rinse the pork belly, chicken, shrimp, and mussels under cold running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the meat into bite-sized pieces.
4. 4. Let the shrimp drain well.
5. 5. Clean the mussels thoroughly.
6. 6. Slice the sausages.
7. 7. Wash the bell pepper.
8. 8. Cut the bell pepper in half.
9. 9. Remove the seeds and inner parts of the bell pepper.
10. 10. Dice the bell pepper finely.
11. 11. Wash and peel the celery.
12. 12. Chop the celery finely.
13. 13. Wash the chili peppers.
14. 14. Remove the seeds from the chili peppers.
15. 15. Slice the chili peppers into rings.
16. 16. Peel the onion.
17. 17. Peel the garlic.
18. 18. Dice the onion finely.
19. 19. Dice the garlic finely.
20. 20. Heat the oil in a large pot.
21. 21. Sear the pork belly on all sides until browned.
22. 22. Add the chicken.
23. 23. Add the sausage slices.
24. 24. Fry the chicken and sausage slices briefly.
25. 25. Add the chili peppers.
26. 26. Add the onions.
27. 27. Add the garlic.
28. 28. Cook everything together for 1 to 2 minutes.
29. 29. Stir in the bell pepper.
30. 30. Add the bay leaf.
31. 31. Stir in the celery.
32. 32. Stir in the rice.
33. 33. Deglaze the pot with wine.
34. 34. Add some broth.
35. 35. Add the tomatoes.
36. 36. Season with salt and pepper.
37. 37. Let the stew simmer covered on low heat for about 30 minutes.
38. 38. Stir the stew occasionally.
39. 39. In the last 8 to 10 minutes, stir in the shrimp.
40. 40. Stir in the corn (drained if necessary).
41. 41. Stir in the mussels.
42. 42. Cook them through briefly.
43. 43. Taste the rice stew and adjust seasoning if needed.
44. 44. Serve the stew hot.

Nutrition per serving

• kcal: 832
• Protein: 47 g · Fett/Fat: 43 g · Carbs: 58 g