Serbian rice meat

Ingredients for 4 servings:

• 250 g rice (long grain rice)
• 2 onions
• 2 bell peppers, green
• 3 tomatoes
• 500 g pork, rump
• 500 ml meat broth
• 1 shot of red wine
• Salt
• pepper
• Paprika powder
• Fat

Instructions

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

Wash the pork, pat dry, cut into cubes, season with salt, pepper, sprinkle with paprika, and mix well. Brown it in a pan with a little fat and deglaze with a good splash of red wine. In a casserole dish (with a lid), sauté the not-too-finely chopped onions in fat until translucent, add the rice, and pour in the stock. Add the cleaned and sliced ​​bell peppers and the meat and the stock. Arrange the quartered tomatoes, skin-side up, on the rice and cover. Simmer for 30-40 minutes at a moderate heat (otherwise, some of the skin might stick). At the end, the tomato skins can be easily peeled off with a fork. Another tip: leftovers freeze very well.