Summary

Ingredients

• 300 g pork (shoulder)
• 150 g rice
• 1 large onion (s), diced
• 0.5 ½ red pepper (s), diced
• 3 tablespoon lard
• garlic
• 1 tablespoon tomato paste
• salt and pepper
• Tabasco
• Caraway seeds, whole
• Paprika powder

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Instructions

1. Fry the onion cubes in lard, add the diced shoulder, roast through.
2. Take the pot off the stove and add the tomato paste and paprika and pour in water so that the meat is 2 cm covered. Add the Tabasco, salt, pepper and caraway seeds and cook for 20 minutes.
3. Stir in rice with garlic, add enough water again so that there is about 2 cm of water in the pot. Ready-made steaming. Now stir in the red pepper cubes.