Colorful rice pot with turkey filet
easy
75 mins
75 mins
Ingredients
- 1 red, yellow and green peppers
- 1 Aubergine
- 2 small zucchini
- 2 Onions
- 1 (approx. 400 g) Turkey filet
- 2-3 Garlic cloves
- 4 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 150 g Long grain rice
- 7-10 Tbsp Rose peppers
- 1-2 TEASPOONS dried herbs of Provence
- 1 jar (150 g) Poultry stock
- 50 g black olives
Directions
- 1
Clean, wash and dice the peppers and aubergine. Clean, wash and slice the zucchini. Peel and chop the onions. Wash the turkey filet and pat dry.
- 2
Peel the garlic and cut into fine slices. Heat 2 tablespoons of olive oil in a saucepan. Fry the turkey filet in it until golden brown all around. Season with salt and pepper. Fry over medium heat for 12-15 minutes, turning several times.
- 3
Add the remaining oil and garlic to the frying fat. Take out the turkey filet and put it aside. Sauté the prepared vegetables in the frying fat. Add rice. Season with salt, pepper, paprika powder and dried herbs.
- 4
Sprinkle in poultry stock and deglaze with 3/4 litres of water. Simmer at low heat for about 30 minutes. During the last 10 minutes add some more water if necessary, fold in olives. Cut the fillet into slices and heat them up.
- 5
Season everything again and serve.
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