Fry the tartare in the hot olive oil and add the onion, cut into small pieces. Wash the peppers, zucchini and tomatoes, then clean and cut into cubes. Add to the fried tartare. Fry, stirring constantly, then add the tomato paste. Pour 100 ml of water and season with granular stock and the other spices or herbs to taste. Finally fold in the cooked rice and season to taste again. Serve immediately.