Spanish rice casserole

Ingredients for 3 servings:

• 2 bell peppers, red
• 4 tomatoes
• 400 g minced meat, mixed
• 1 large onion(s)
• 2 bags of long grain rice
• salt and pepper
• 750 ml meat broth
• some butter, to grease the mold
• Oil, for frying
• Paprika powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Simple and delicious

Dice the onion, quarter the bell peppers, trim and wash them, and cut them into strips about 0.5 cm thick. Briefly place the tomatoes in hot water, peel them, remove the seeds, and cut them into cubes. Add a little oil to a non-stick pan and sauté the onions until translucent. Add the bell pepper strips and sauté briefly. Now add the minced meat and fry until crumbly and light brown. Now add the diced tomatoes and sauté briefly. Season everything with salt, pepper, and paprika. Finally, add the raw rice, stir, and add enough stock to coat the mixture. Grease an ovenproof glass dish (with a lid) with a little butter and pour the entire mixture from the pan into it. Cover and cook in a preheated oven at 180-200 degrees Celsius for about 35 minutes. Stir briefly after about 25 minutes (so the rice doesn’t harden on top). Green salad goes very well with this!