Summary

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

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Instructions

1. 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.
2. Add rice, paprika and salt, sauté briefly, then deglaze with the hot stock.
3. Bring to the boil and cook slowly for 15 minutes on level 1 or on the automatic hotplate for 4-5 minutes.
4. 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.