Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g lon rain rice
- 3 onion (s)
- 2 red pepper (s)
- 1 bell pepper (s), green
- 2 tomato (s)
- 300 g canned corn
- 160 g canned kidney beans
- 400 g beef fillet (s)
- 2 tablespoons oil
- 300 ml tomato juice
- 200 ml broth
- 100 g olives, reen
- 8 hot peppers
Print Recipe
Pin Recipe Instructions
- Cook rice according to package instructions.
- Dice the onions, red peppers, green bell pepper, and tomatoes.
- Drain the canned corn and kidney beans.
- Cut the beef fillet into strips.
- Heat the oil over medium-high heat in a large pan.
- Fry the beef strips for 3-4 minutes until cooked through (internal temperature 63°C / 145°F).
- Add the diced vegetables and sauté for 2-3 minutes.
- Pour in the tomato juice and broth, then add the drained corn and kidney beans.
- Simmer for 10 minutes.
- Season to taste.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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