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Paprika rice pot

updated

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Ingredients for 4 servings:

  • 1 bell pepper(s), red
  • 300 g rice
  • 300 g minced meat
  • 1 cup of cream
  • 250 g tomato paste
  • e.g. milk
  • e.g. Parmesan
  • salt and pepper
  • Paprika powder, hot

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with meatballs

Wash the peppers, cut into pieces, and cook with the rice in plenty of salted water. Season the minced meat generously, shape it into small dumplings, and add them to the boil. When the rice is tender, drain just enough water to cover the rice. Add the cream and bring to a boil. Stir in the tomato paste. Let the pepper and rice stew simmer over medium heat for a while. Sprinkle with Parmesan cheese and stir in, if desired. If the pepper and rice stew is too thick, stir in a little more milk if needed. Season the stew to taste with salt, pepper, and paprika.

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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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