Vegetable Rice Skillet with Goat Cheese

Ingredients

• 1 red bell pepper
• 1 Carrot
• 1 small zucchini
• 200 g corn (canned; drained weight)
• 100 g chickpeas (canned; drained weight)
• 1 tbsp Rapeseed Oil
• 1 pack reis-fit (express basmati rice)
• iodized salt (with fluoride)
• Pepper
• 50 g goat fresh cheese (45% fat in cream; roll)

Instructions

1. 1.

   Clean, wash, seed the bell pepper and cut into pieces. Peel the carrot. Wash the zucchini. Halve the carrot and zucchini lengthwise and slice them. Rinse and drain the corn kernels and chickpeas.

2. 2.

   Heat oil in a pan, add the bell pepper, carrot, zucchini, corn, and chickpeas, and sauté for 6 minutes.

3. 3.

   Meanwhile, gently press the rice pack to loosen it, tear open the pack, and add the rice to the pan along with 2 tbsp water. Steam everything for 2–3 minutes over medium heat. Season with salt and pepper. Chop the goat cheese into small pieces, sprinkle over the skillet, and serve.