in Eastern Europe

Djuvec – Paprika Rice

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Ingredients for 4 servings:

  • 2 cups long grain rice
  • 1 red bell pepper(s)
  • 50 g lard
  • 2 tbsp tomato paste
  • ½ tsp paprika powder, hot
  • Salt
  • 4 cup(s) chicken broth or meat broth
  • 2 m.-sized onion(s), maybe just one, it’s a matter of taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash and drain the rice. Peel and finely chop the onions. Deseed and dice the bell peppers. Heat the lard, sauté the onions and bell peppers for 2 minutes until golden brown. Add the rice, tomato paste, paprika, and salt, and fry, stirring, until the fat is absorbed. Pour in the hot meat broth and let the Duvec simmer for 20 minutes. Season to taste with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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