Dutch Rice Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g pork neck
- 2 tablespoons oil
- 3 large onion (s)
- 250 g rice
- 0.5 teaspoon ½ paprika powder, hot
- salt
- 750 ml broth
- 1 bell pepper (s), yellow
- 1 green pepper (s)
- 4 tomato (s)
- 1 can chanterelles
- 250 g cheese (Gouda), medium-aed
Print Recipe
Pin Recipe Instructions
- Cut the meat into 2 cm cubes. Fry in hot oil on level 2 or the automatic hotplate for 8-10 minutes. Finely dice the onions, add to the meat.
- Add rice, paprika and salt, sauté briefly, then deglaze with the hot stock.
- Bring to the boil and cook slowly for 15 minutes on level 1 or on the automatic hotplate for 4-5 minutes.
- Halve the peppers, remove the seeds, cut the pods into fine strips. Scald tomatoes, peel them, cut in half, remove the seeds, cut into eighths; Add to the rice with the drained mushrooms and paprika. Cook for another 8-10 minutes. Cut the Gouda into cubes, mix in and season the rice to taste.
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