Spicy Rice Meat My Way

5 from 7 votes
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 500 g Pork, here shoulder (goulash / schnitzel)
  • 50 g Ham cubes
  • 2 -3 Stck Larger onions
  • 1 -2 Stck Garlic
  • 1 Pcs Hot fresh peppers (alternatively dried)
  • Oil for frying, salt
  • 1 Can Tomato pieces (425 ml)
  • 500 ml, approx Meat broth or vegetable broth
  • 1 medium Glass Cut mushrooms
  • 3 Pcs Peppers
  • 270 g Rice (here Basmati) uncooked
  • To taste: salt, pepper, hot paprika



  • Cut the meat into small cubes and coarse onions. Finely chop the garlic, halve and core the peppers and cut into fine strips.
  • Wash and clean the peppers and cut into large pieces. Drain the mushrooms.


  • Heat some oil in a higher sauté pan and sear the meat in it. Reduce the heat a little, add the diced ham and onions one after the other and fry them. Add the garlic and pepper strips (dried ones just need to be crumbled) and season with salt.
  • Now add the tomato pieces and the stock. To taste. The broth should already taste good and spicy. Let it simmer for about 1 hour. The meat should now be nice and tender.
  • Up to this point you can prepare everything very well the day before if you want it to be quick the next day.
  • Now the pepper pieces, mushrooms and rice come into play. Put everything in the pan. Bring to the boil and simmer gently for about 20-25 minutes (depending on the type of rice). Stir every now and then, add a little more broth if necessary. The rice absorbs the liquid completely. However, it shouldn't get dry, but rather have a somewhat sloppy consistency.
  • Finally, season everything again with salt, fresh pepper from the mill and paprika.
  • Absolutely suitable for everyday use. Delicious and healthy.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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