Peppers – minced meat – rice – pan

Ingredients for 4 servings:

• 500 g minced meat, mixed or just beef
• 1,000 peppers, red
• 2 onions
• 2 bags of rice
• 1 liter vegetable broth or beef broth
• salt and pepper
• n. B. garlic
• Tabasco
• Cayenne pepper
• Paprika powder, hot
• 1 bell pepper(s), green
• 1 bell pepper(s), yellow
• possibly water if needed
• Oil for frying

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the bell peppers, remove the stems and seeds, and then dice them. Peel the onions and finely dice them. Brown the minced meat in a little hot oil, adding the diced bell peppers and onions. Once the minced meat is cooked, cut open the boil-in-the-bag rice and pour it into the pan. Add the stock and bring everything to a boil, stirring occasionally. Continue simmering over low heat until the rice has absorbed all the liquid and is cooked. Add the spices to taste about 5 minutes before the end – depending on how spicy you like it. Add a little more water if needed. Serve hot.