Spicy Cabbage and Potato Rice Bowl

This dish is a flavorful and filling meal that brings together the fresh crunch of cabbage and the hearty texture of potatoes. The red pepper adds a mild spicy kick, while the rice balances out the flavors.

1. Combine rice and water in a medium-sized saucepan. Bring to a boil, then reduce heat to low and simmer, covered, for 18-20 minutes, or until tender. Fluff with a fork and set aside.
2. In a large skillet or wok, heat oil over medium-high heat. Add garlic and stir until fragrant, about 30 seconds.
3. Add cubed potatoes to the skillet and stir to coat with oil. Cook for 10-12 minutes, stirring occasionally, until browned and crispy.
4. Add the shredded cabbage and sliced red pepper to the skillet. Cook for another 5-7 minutes, or until the vegetables are wilted but still slightly crunchy.
5. Sprinkle the paprika, cumin, salt, and pepper over the skillet and stir to combine. Cook for an additional minute or two, until the spices are fragrant.
6. Serve the cabbage and potato mixture over a bed of rice, garnished with fresh parsley if desired. Enjoy!