John Myers
Ingredients for 4 servings:
- 500 g minced meat
- 4 bell peppers, colored
- 3 onions, halved and cut into thin slices
- 1 pack of tomatoes, pureed
- 1 tbsp tomato paste
- 2 can/n tomatoes, chunky, 400 g
- 1 tbsp olive oil
- 1 chili pepper(s), dried, or 2 to taste
- 1 tsp, heaped soup seasoning
- 250 g rice
- salt and pepper
- Thyme
- Sugar
- Garlic
- possibly eggplant(s) and/or zucchini
- possibly broth if you want the stew to be more liquid
- 1 tbsp ajvar
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
Cook rice according to the instructions. Slice the onions and bell peppers. Heat the oil in a large pot and fry the minced meat until crumbly. Add the onions and tomato paste and fry briefly. Add the sliced bell peppers and fry for another 3 minutes. Deglaze with the pureed and chopped tomatoes, adding a little more stock if desired. If you want more vegetables, you can add them now. Season everything with the spices and simmer for about 10-15 minutes. Then stir in the cooked rice, let it cook through thoroughly, and season again if necessary. I think it tastes even better reheated.
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