Rice with vegetarian chili and mint-yoghurt sauce

Name: rice with vegetarian chili and mint-yoghurt sauce
Total time: 25 min
Yield: 4
Ingredients: 250 gram unpolished rice; 3 tablespoon olive oil; 2 onion; 3 paprika; 1 look corn grain; 1 look tomato cubes; 1 look kidney bean; 1 teaspoon chili powder; 2 teaspoon ground cumin; 15 gram fresh mint; 300 ml full yogurt; 1 garlic clove

Ingredients

250 gram unpolished rice
3 tablespoon olive oil
2 onion
3 paprika
1 look corn grain
1 look tomato cubes

1 look kidney bean
1 teaspoon chili powder
2 teaspoon ground cumin
15 gram fresh mint
300 ml full yogurt
1 garlic clove

Directions

Cook the rice according to the instructions on the package and keep warm.
Shred the onion.
Heat the oil in a large frying pan and fry the onion for 3 minutes.
Cut the peppers into pieces and let the corn grains and kidney beans drain.
Add the peppers, corn, tomato cubes and the kidney beans, plus the chili powder and the cumin.
Let it cook gently for 10 minutes and season with salt and pepper.
Mix the chopped fresh mint with the yogurt and crushed garlic clove (s).
Add salt to taste.
Serve the chili with the rice and mint-yogurt sauce together with natural nachos.