Bell Pepper Mince Rice Stew
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g minced meat, mixed
- 4 bell peppers, red and green
- 350 g lon rain rice
- 2 onions)
- 3 cloves garlic
- 2 teaspoons marjoram, dried
- 2 teaspoons, leveled salt
- some pepper
- 0.5 tube ½ tomato paste
- 700 ml vegetable stock
- 1 can tomato (s), chopped, 400 ml
- 200 ml tomato (s), happened
- 1 teaspoon paprika powder, noble sweet
- some olive oil, for frying
Print Recipe
Pin Recipe Instructions
- First wash and dice the peppers. Finely chop the onions and garlic cloves.
- Fry the minced meat in a sufficiently large saucepan in a little olive oil. Add the chopped onions and the chopped garlic cloves and sauté briefly.
- Now add the paprika powder, marjoram, pepper, salt and the tomato paste. Roast everything briefly and add the dry rice and the diced paprika. Deglaze with the vegetable stock, the chopped tomatoes and the strained tomatoes and cook everything with the lid closed and at a low temperature for about 30 minutes.
- Stir regularly and check the amount of liquid, as each type of rice absorbs the liquid slightly differently. If there is not enough liquid, add a little more stock or tomato puree.
- On the second day, this stew is even better drawn and tastier. The rice will have absorbed more liquid. Depending on your taste, you can again stretch with chopped tomatoes and a little broth.
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