Rice meat Bulgarian style

Ingredients for 4 servings:

• 400 g pork
• 1 tbsp oil
• 1 tsp salt
• 2 tsp sweet paprika powder
• pepper
• 2 garlic cloves, crushed
• 2 tbsp tomato paste
• 1 liter meat broth, hot
• 1 bell pepper(s), green
• 1 bell pepper(s), red
• 3 onions
• 4 tomatoes
• 250 g rice (long grain)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Cut the pork into 2 cm pieces and brown in oil over medium heat for 10 minutes. Add the spices, tomato paste, and hot stock, bring to a boil, and simmer covered for 30 minutes over low heat. Quarter the peppers, remove the seeds, and cut into strips. Peel and quarter the onions. Cut wedges out the stems from the tomatoes. Briefly dip the tomatoes into the boiling stock with the meat. Then rinse with cold water, remove the skin, and quarter. Add the rice and bring to a boil. Stir in the peppers and onions and cook for another 20 minutes. Add the tomatoes during the last 5 minutes. Cook the rice and meat without stirring, then season to taste.