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.