Summary

Ingredients

• 500 g minced meat
• 250 g rice
• 1 large onion (s)
• 1 large carrot (s)
• 1 large bell pepper, red
• salt and pepper
• Cayenne pepper
• 200 g tomato paste
• 800 ml vegetable stock, possibly a little more
• 150 g corn
• 1 small chilli pepper (s)
• some chives
• some oregano

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Instructions

1. Wash and clean the onion, carrot, and bell pepper, then cut into small cubes roughly the same size as the corn. Cut the chives and chilli into small pieces. Drain the corn.
2. Heat a large pot over medium heat. Add the onion and cook for 3 minutes, stirring occasionally, until translucent. Add the minced meat, increase heat to medium-high, and cook for 5-7 minutes until browned with no pink remaining, breaking it up as it cooks. Add the carrot and bell pepper, reduce heat to medium, and cook for 2 minutes, stirring. Season with salt, pepper, and cayenne pepper to taste. Add the tomato paste and cook for 2 minutes, stirring. Stir in the rice (uncooked) until coated. Pour in the vegetable stock and stir well.
3. Reduce heat to low, cover with a lid, and simmer for 20 minutes, stirring occasionally. Check the thickness—if too thick, add more vegetable stock as needed. Stir in the corn and chilli. Add the oregano and chives. Season again to taste.