Peppers and paprika crown this simple and mouthwatering dish! Bon appetit!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
40 min
Peppers and paprika crown this simple and mouthwatering dish! Bon appetit!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
Ingredients
Casserole
Steak strips
0 Grams
Chopped tomatoes
0 Grams
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep veggies
Peel and mince onion and garlic. Cut red pepper to chunks.
2 Fry meat
Heat oil in a pot over medium high heat and fry the beef strips for 3–4 minutes. Season with paprika, salt and pepper.
3 Add and simmer
Add onions, garlic and red peppers to the pan and stir well. Once the onions and peppers are soft, add water and chopped tomatoes. Add bay leafs and beef stock cube. Bring to boil and reduce the heat to a simmer. Cover and cook for 15–20 minutes.
4 Cook rice
While the casserole is cooking, rinse the rice. Bring the water to a boil, add rice and salt, and reduce the heat to low. Let simmer, covered, for 15–18 minutes until the water is absorbed. Keep covered for 5 minutes, then fluff with fork before serving. Serve with the beef casserole, topped with chopped fresh parsley.