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🍽️ Colorful Rice and Vegetable Skillet with Bell Peppers, Mushrooms, and Beans

470 kcal · 30 min · 4 servings

Ingredients

• Basmati rice 300 g
• Salt pinch
• Onions, yellow 2 pcs
• Green beans 300 g
• Peppers, red 2 pcs
• Peppers, yellow 1 pc
• Mushrooms, white 500 g
• Lemons 1 pc
• Oil 4 tbsp
• Tomato paste 140 g
• Dry white wine 200 ml
• Water 100 ml
• Parsley, fresh 40 g
• Pepper, black ground pinch

Instructions

1. 1. Place the rice in a pot and cover it with 700 milliliters of salted water.
2. 2. Bring the water to a boil.
3. 3. Reduce the heat to low to medium.
4. 4. Cover the pot and let the rice cook for about 12 minutes.
5. 5. Fill a second pot with about 3 liters of water and bring it to a boil.
6. 6. Halve the onions and peel them.
7. 7. Dice the peeled onions finely.
8. 8. Rinse the beans thoroughly under running water.
9. 9. Remove the ends from the beans.
10. 10. Wash the bell peppers.
11. 11. Quarter the bell peppers.
12. 12. Remove the stems from the pepper quarters.
13. 13. Cut the bell peppers into pieces about 2 centimeters in size.
14. 14. Clean the mushrooms with a kitchen towel if necessary.
15. 15. Quarter the mushrooms.
16. 16. Add the prepared beans to the boiling water.
17. 17. Cook the beans for about 8 minutes.
18. 18. Wash the lemon.
19. 19. Grate 1 teaspoon of lemon zest.
20. 20. Halve the lemon.
21. 21. Squeeze the juice from one of the lemon halves.
22. 22. Halve the other lemon half again.
23. 23. Drain the cooked beans in a colander.
24. 24. Heat 3 tablespoons of oil in a skillet over high heat.
25. 25. Sear the bell peppers, beans, and mushrooms.
26. 26. Cook the vegetables for about 3 to 4 minutes.
27. 27. Remove the vegetables from the pan and place them in a bowl.
28. 28. Add 1 tablespoon of oil to the same skillet.
29. 29. Heat the oil over medium to high heat.
30. 30. Sauté the onions together with the tomato paste for about 2 minutes.
31. 31. Add the cooked rice to the pan.
32. 32. Fry the rice for about 2 minutes.
33. 33. Deglaze the dish with white wine.
34. 34. Continue frying for another 2 minutes.
35. 35. Return the bell peppers, beans, mushrooms, and water to the pan.
36. 36. Toss everything together for about 3 minutes.
37. 37. Wash the parsley.
38. 38. Shake the parsley dry.
39. 39. Finely chop the parsley.
40. 40. Season the rice with the grated lemon zest.
41. 41. Add the squeezed lemon juice to the rice.
42. 42. Season the rice with salt and pepper.
43. 43. Fold the chopped parsley into the rice.
44. 44. Plate the vegetable rice skillet.
45. 45. Garnish the dish with the beans and lemon quarters.
46. 46. Serve the food.

Nutrition per serving

• kcal: 470
• Protein: 11 g · Fett/Fat: 12 g · Carbs: 76 g