Rice with mushrooms and pepper

PREELABORATION 

• Dice the bell peppers.
• Brunoise the carrot, leek and garlic. 

ELABORATION

• Elaborate a vegetable stock.
• Sauté the seasoning vegetables, carrot, leek and garlic.
• Cook the bell pepper separately. 
• Steam the peas al dente. 
• Drain the mushrooms and stir-fry.
• Place on the pot we will cook the rice, the seasoning vegetables with the meat, bell peppers, peas and mushrooms.
• Add the rice and sauté with the garnish in the fat. 
• Add two and a half parts of stock for each part of rice. 
• Cook on the stove for approximately 15 minutes, check for doneness before removing.
• Let it rest for some minutes before plating.