Rice and beefsteak mince pan

Name: Rice and beefsteak mince pan
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 g Long grain rice; 7-10 Tbsp Salt; 250 g cherry tomatoes; 1 collar Spring onions; 2 Garlic cloves; 1 can(s) (212 ml) Vegetable corn; 2 TABLESPOONS Oil; 500 g Beefsteak minced meat; 3-4 Tbsp Tomato paste; 500 ml Vegetable broth; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

150 g Long grain rice
7-10 Tbsp Salt
250 g cherry tomatoes
1 collar Spring onions
2 Garlic cloves
1 can(s) (212 ml) Vegetable corn
2 TABLESPOONS Oil
500 g Beefsteak minced meat
3-4 Tbsp Tomato paste
500 ml Vegetable broth
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Cook rice in boiling salted water according to package instructions. Wash and halve the tomatoes. Clean and wash spring onions and cut into rings. Peel garlic and chop finely. Drain corn, rinse and drain.
2
Drain the rice, quench cold and allow to drain.
3
Heat the oil in a large frying pan. Fry the mince in it until crumbly. Fry the tomatoes and garlic briefly. Add tomato paste and sauté briefly. Deglaze with broth and let simmer for about 5 minutes.
4
Mix in spring onions and corn. Season everything with salt, pepper and sugar.