Vienna & Tomato Rice Pot

Ingredients

• 2 tbsp olive oil
• 500 g viennas, sliced into thick rounds
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1 green bell pepper, diced
• 2 tsp BlixSam Grill Forge
• 2 tsp BlixSam Pasta Mio
• 2 tbsp tomato paste
• 400 g chopped tomatoes
• 250 ml chicken stock
• 3 cups cooked white rice
• 125 ml fresh cream
• 150 g mature cheddar cheese, grated
• Freshly ground black pepper
• Fresh parsley, chopped

Method

1. Heat the olive oil in a large pot or deep frying pan over medium heat.
2. Fry the sliced viennas until lightly browned. Remove and set aside.
3. In the same pot, fry the onion and green pepper until softened, then add the garlic and cook for 1 minute.
4. Stir in the BlixSam Grill Forge and BlixSam Pasta Mio, allowing the seasonings to bloom in the oil for about 30 seconds.
5. Add the tomato paste and cook for 1 minute.
6. Stir in the chopped tomatoes and chicken stock. Simmer for 8–10 minutes until slightly thickened.
7. Return the viennas to the pot.
8. Fold in the cooked rice and stir until evenly coated.
9. Pour in the fresh cream and stir well.
10. Add the grated cheddar cheese and stir until melted and creamy.
11. Season with freshly ground black pepper.
12. Garnish with chopped parsley before serving.

Serving Suggestion