🍽️ Quick Pork Stew with Rice

Name: Quick Pork Stew with Rice
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g pork (from the top round); 1 clove garlic; 50 g onions; 150 g bell peppers (red, yellow, green); 100 g zucchini (young, yellow); 50 g snow peas; 1 red chili pepper; 40 g small black olives (pitted); 3 tbsp olive oil; 1 tsp sweet paprika powder; 200 ml meat broth; 1 tbsp herbs (finely chopped parsley, rosemary, thyme); salt; pepper (from the mill); 50 g white onions; 1 clove garlic; 1 tbsp olive oil; 250 g long-grain rice; 500 ml vegetable broth; salt; 2 tbsp chopped parsley; 1 tbsp chopped chervil; 2 tbsp chive rings; 1 tbsp chopped tarragon; 1 tbsp chopped basil

686 kcal · 30 min · 4 servings

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Ingredients

600 g pork (from the top round)
1 clove garlic
50 g onions
150 g bell peppers (red, yellow, green)
100 g zucchini (young, yellow)
50 g snow peas
1 red chili pepper
40 g small black olives (pitted)
3 tbsp olive oil
1 tsp sweet paprika powder
200 ml meat broth
1 tbsp herbs (finely chopped parsley, rosemary, thyme)
salt
pepper (from the mill)
50 g white onions
1 clove garlic
1 tbsp olive oil
250 g long-grain rice
500 ml vegetable broth
salt
2 tbsp chopped parsley
1 tbsp chopped chervil
2 tbsp chive rings
1 tbsp chopped tarragon
1 tbsp chopped basil

Instructions

1. Cut the pork into thin strips.
2. Peel the garlic clove and the onion.
3. Finely dice the garlic and the onion.
4. Halve the bell peppers lengthwise.
5. Remove the stems, seeds, and white membranes from the bell peppers.
6. Cut the flesh of the bell peppers into approx. 1 cm diamond shapes.
7. Remove the blossom and stem ends from the zucchini.
8. Slice the zucchini into rounds.
9. Trim the ends off the snow peas.
10. Halve the snow peas crosswise.
11. Remove the stem end from the chili.
12. Slice the chili crosswise into thin rings.
13. Remove the seeds from the chili rings.
14. Heat the oil in a large pan.
15. Season the meat with salt and pepper.
16. Fry the meat in batches in the pan.
17. Remove the fried meat from the pan and set it aside.
18. Peel another onion and another garlic clove for the rice.
19. Finely chop the onion and garlic for the rice.
20. Heat oil in a pot.
21. Sauté the onion and garlic for the rice until translucent.
22. Add the rice to the pot.
23. Sauté the rice for 2-3 minutes.
24. Deglaze the rice with vegetable stock.
25. Season the rice with salt.
26. Bring the rice to a boil.
27. Simmer the rice covered for 20 minutes.
28. Stir in the chopped herbs 5 minutes before the end of the cooking time.
29. Season the rice to taste with salt and pepper.

Nutrition per serving

kcal: 686
Protein: 34 g · Fett/Fat: 37 g · Carbs: 54 g