Spicy rice and minced meat pot

Ingredients for 3 servings:

• 350 g minced beef
• 2 tbsp olive oil
• 1 onion(s)
• 1 tbsp, heaped tomato paste
• 3 bell peppers, red, green and yellow
• 1 red chili pepper(s)
• 250 g mushrooms, brown
• 150 g peas, frozen
• 3 garlic cloves
• 1 tsp, stripped salt (Himalayan salt)
• 1 tsp vegetable broth, granulated (organic)
• 1 pinch(s) pepper, white
• 4 bay leaves
• 150 g long grain rice
• 350 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Pour the olive oil into a pot and heat over medium heat. Add the ground beef, shred it with a fork, and brown it. Peel and dice the onion, add it to the ground beef, and sauté it. Add the tomato paste and roast it. Wash the bell peppers, quarter them, remove the cores, and slice the peppers into strips. Trim the brown mushrooms, discard the cut edges, and quarter the mushrooms lengthwise. Peel the garlic cloves, wash the chili pepper, remove the stem, and slice the chili into strips. Place both in a food processor and chop finely. Add the bell peppers, mushrooms, peas, garlic, and chili to the pot and pour in the water. Add the rice, Himalayan salt, vegetable stock, pepper, and bay leaves. Cover and simmer the rice stew for 15 minutes, or until the rice is tender.