Charlie's Rice Meat

Ingredients for 3 servings:

• 500 g pork neck
• 30 g lard
• 1 cup rice, long grain
• 200 g onion(s)
• 2 garlic cloves, chopped
• 2 cup(s) water or broth
• 2 red bell peppers cut into strips or
• 1 jar vegetables (peperonata)
• 1 tsp red chili paste
• 1 can of tomato paste
• 2 tbsp paprika powder, sweet
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

simple home cooking and delicious

Cut the meat into bite-sized pieces and brown in the lard. Then remove from the pot and set aside. Add the onions, tomato paste, rice, and garlic and let it brown slightly. Return the meat to the pot and pour in 2 cups of broth. Season to taste with paprika, chili paste, salt, and pepper (I also like to use Vegeta). It can be a bit overseasoned at first, as the rice absorbs a lot of the liquid. Place in the oven preheated to 180 degrees Celsius and cook, stirring occasionally. Once the rice has absorbed most of the liquid, stir in the bell peppers or peperonata. Return to the oven and cook until there is no more liquid in the pot. The rice should be really dry. We serve it with cucumber salad with crème fraîche and (for the kids) ketchup. You can also prepare the whole thing like goulash first and then add the rice. But it definitely has to go in the oven.