Mexican Rice Pan

Peel and chop the garlic and onion. Heat half of the oil in a frying pan. Stir-fry both in it for about 5 min. until soft.

Add long grain rice, chili spice and turmeric, sauté for 2 min. Fill up with clear soup and simmer at low temperature for 15-20 min until long grain rice is cooked.

Rinse and clean peppers and spring onions, cut into pieces or rings.

Cut into rings. Cut chili pepper in half, remove seeds, rinse thoroughly and chop finely. Cut olives into slices.

Place the cooked, seasoned long grain rice in a large enough bowl. Heat the remaining oil in the frying pan and sauté the mince with pepper and salt over medium heat for 10 min, stirring occasionally, until crumbly.

Add the long grain rice to the meat in the frying pan. Add parsley, bell bell pepper, green onions, chili bell pepper, olives. Heat without lid, stirring, for about 5 minutes. Bring to the table immediately.

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