Bulgarian Style Rice Meat
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pork
- 1 tablespoon oil
- 1 teaspoon salt
- 2 teaspoons paprika powder, noble sweet
- pepper
- 2 clove (s) garlic, crushed
- 2 tablespoon tomato paste
- 1 liter meat broth, hot
- 1 green pepper (s)
- 1 red pepper (s)
- 3 onion (s)
- 4 tomato (s)
- 250 g rice (lon rain)
Print Recipe
Pin Recipe Instructions
- Cut the pork into 2 cm pieces and fry in oil over medium heat for 10 minutes. Add the spices, tomato paste and hot broth, bring to the boil and cook covered over low heat for 30 minutes.
- Quarter, core and cut the peppers into strips. Peel and quarter the onions. Cut out the stem end of the tomatoes in a wedge shape. Briefly dip the tomatoes in the boiling broth with the meat. Then chill, peel and quarter. Add rice and bring to the boil. Mix in the peppers and onions and cook for another 20 minutes. Add tomatoes in the last 5 minutes. Cook the rice meat without stirring and then season to taste as required.
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