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🍽️ Crispy Chili Rice Bowl

368 kcal · 30 min · 4 servings

Ingredients

• 1 green chili pepper
• 1 tbsp oil (plus oil for frying the onions)
• 120 g basmati brown rice
• 300 ml classic vegetable broth
• 2 onions
• 3 tbsp flour
• salt

Instructions

1. 1. Wash the chili pod under running water.
2. 2. Split the pod lengthwise into two halves.
3. 3. Remove the seeds and the white pith.
4. 4. Cut the empty pod into six equal pieces.
5. 5. Heat one tablespoon of oil in a pot.
6. 6. Add the rice to the hot oil.
7. 7. Fry the rice, stirring constantly, for 3 to 4 minutes until golden brown.
8. 8. Add the chili pieces to the rice.
9. 9. Sauté the chili briefly with the rice.
10. 10. Pour in the broth.
11. 11. Bring the mixture to a boil.
12. 12. Reduce the heat to the lowest setting.
13. 13. Cover the pot.
14. 14. Let the rice steam for 35 minutes.
15. 15. Peel the onions in the meantime.
16. 16. Slice the onions into very thin rings.
17. 17. Roll the onion rings in the flour.
18. 18. Shake off excess flour vigorously.
19. 19. Fry the onion rings in hot oil for 2 to 3 minutes until crispy.
20. 20. Remove the onions from the oil.
21. 21. Place them on kitchen paper to drain the fat.
22. 22. Lightly salt the onions.
23. 23. Sprinkle the finished rice with the crispy onions.
24. 24. Serve the dish immediately.

Nutrition per serving

• kcal: 368
• Protein: 6 g · Fett/Fat: 14 g · Carbs: 53 g