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🍽️ Vegetable Pan with Rice

449 kcal · 30 min · 4 servings

Ingredients

• 120 g soy strips (fine)
• 1 tbsp soy sauce
• 0.5 tsp paprika powder (sweet)
• 250 g vegetable broth
• 200 g long-grain rice
• 4 tomatoes
• 2 bell peppers (green and red)
• 1 can kidney beans (approx. 240 g drained weight)
• 1 small can corn (approx. 140 g drained weight)
• 1 onion
• 1 garlic clove
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 125 ml strained tomatoes
• salt
• pepper (from the mill)
• 1 tsp paprika powder (sweet)
• chili flakes
• 0.5 tsp cumin

Instructions

1. 1. Place the soy strips in a bowl.
2. 2. Drizzle them with some soy sauce.
3. 3. Sprinkle them with paprika powder.
4. 4. Pour the hot vegetable broth over them.
5. 5. Let the mixture swell for about 30 minutes.
6. 6. Cook the rice in parallel according to the package instructions.
7. 7. Wash the tomatoes.
8. 8. Remove the stem area.
9. 9. Cut the tomatoes into pieces.
10. 10. Wash the bell peppers.
11. 11. Halve the bell peppers.
12. 12. Remove the seeds and the white membranes.
13. 13. Cut the pepper into bite-sized pieces.
14. 14. Drain the beans.
15. 15. Drain the corn.
16. 16. Peel the onion.
17. 17. Peel the garlic.
18. 18. Heat olive oil in a large pan.
19. 19. Sauté the onion and garlic until translucent (soft and see-through).
20. 20. Squeeze the marinated soy strips well.
21. 21. Add the soy strips to the onion mixture.
22. 22. Fry the soy strips until crumbly.
23. 23. Stir in the tomato paste.
24. 24. Add the pureed tomatoes.
25. 25. Season with salt.
26. 26. Season with pepper.
27. 27. Season with paprika powder.
28. 28. Season with chili.
29. 29. Season with cumin.
30. 30. Add the beans.
31. 31. Add the corn.
32. 32. Add the pepper pieces.
33. 33. Add the tomato pieces.
34. 34. Cook everything for about 4 minutes.

Nutrition per serving

• kcal: 449
• Protein: 24 g · Fett/Fat: 7 g · Carbs: 70 g