Spicy Rice Pan

For the spicy rice pan, chop the onion and fry in hot olive oil. Remove the seeds from the peppers, cut into large cubes and add together with the rice and tomato paste.

Fry briefly, add the vegetable soup and bring to the boil. Stir in the chili sauce and soy sauce and press in the garlic. Add salt and pepper and simmer on low for about 25-30 minutes, stirring frequently.

Rinse the red beans well, as well as the corn kernels, drain and stir in. Simmer again for about 10 minutes and sprinkle the spicy rice pan with the parsley.

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