Summary

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

1. Cook rice according to package instructions.
2. Dice the onions, red peppers, green bell pepper, and tomatoes.
3. Drain the canned corn and kidney beans.
4. Cut the beef fillet into strips.
5. Heat the oil over medium-high heat in a large pan.
6. Fry the beef strips for 3-4 minutes until cooked through (internal temperature 63°C / 145°F).
7. Add the diced vegetables and sauté for 2-3 minutes.
8. Pour in the tomato juice and broth, then add the drained corn and kidney beans.
9. Simmer for 10 minutes.
10. Season to taste.