Summary

Ingredients

• 2 zucchini, diced
• 3 bell pepper (s), diced
• 2 onion (s), diced
• 1 clove garlic
• 200 g rice
• 300 ml broth
• 240 g tartare
• 1 teaspoon oil
• 4 tomato (s), diced
• 1 package sheep`s cheese (light version)
• oregano
• thyme
• Paprika powder
• salt and pepper
• peppermint

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Instructions

1. Fry the tartar in the oil, add the onions and fry them, add a little salt and pepper. Add the raw rice and fry briefly. Season with plenty of oregano and thyme and add the garlic. Then add zucchini and diced paprika and sauté briefly. Season with paprika powder and crumble in 2 leaves of dried mint, then fill up with the stock.
2. Cover and cook over low heat for 10 minutes. Then fold in the diced tomatoes and crumble the sheep`s cheese over them. Cover and simmer for another 10 minutes. If you like, you can remove the lid a few minutes beforehand, then the liquid will boil off a little more, but it`s not too much.