Djuvec the way grandfather did

Ingredients for 4 servings:

• 1 kg meat, any (pork, chicken, lamb)
• 400 g rice (long grain rice), raw
• 2 bell peppers
• 2 can/n tomatoes (450 ml each)
• 2 onions
• 2 tbsp paprika powder
• 2 tsp salt
• 2 bay leaves
• 100 g lard

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the lard in a large pot or casserole dish. Briefly brown the meat and then remove from the fat. Dice the onions and sauté. Deseed the bell peppers, cut into strips, and add to the onions. Sauté with paprika, salt, and bay leaves for about 3 minutes. Then add the long-grain rice to the onion/bell pepper mixture and sauté briefly. Deglaze with water and tomatoes and return the meat to the pan. Bring the liquid to a boil and simmer on low heat for about 1 to 1.5 hours. The rice should have completely absorbed the liquid and should still be moist, but no longer standing in liquid. For a meat-free version, simply use double the amount of bell peppers and add 1 small leek and about 300g of corn.