Summary

Ingredients

• 1 small onion (s), diced
• 1 large red pepper (s), diced into small pieces
• 120 g minced beef
• 120 g rice puddin
• 250 ml vegetable stock
• 500 ml tomato juice
• 1 teaspoon oil (rapeseed)
• 2 tablespoon cheese (grated, e.g. Emmentaler)

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Instructions

1. Heat the oil in a saucepan. Briefly fry the onion and paprika. Add the minced meat and fry briefly, always pounding with a spoon so that it becomes crumbly. Add rice pudding. Pour in the broth and let everything boil openly. When the liquid has almost boiled off, pour in the tomato juice. Let simmer for another 15 minutes.
2. Stir in cheese before serving.
3. Variation: You can also replace peppers with two small carrots. Rice pudding is softer and creamier than risotto rice and is cheaper.
4. Portions are also easy to freeze.