To prepare a delicious stew with meat and rice, we start by cutting the meat into suitable pieces, making sure they are of uniform size so they cook evenly. Once we are done with the meat, we clean the onion and chop it finely, and we cut the bell pepper into small cubes so that it integrates perfectly into the dish. The tomatoes need to be peeled, and to make this easier, we can dip them in hot water for a few minutes, then let them cool slightly before slicing them.
In a large pan, we heat the oil, being careful not to make it too hot to avoid burning the vegetables. We start by adding the finely chopped onion, sautéing it gently until it becomes translucent, then we add the bell pepper. We stir and let the vegetables sauté for 2-3 minutes until they release their flavors.
After the vegetables are ready, we add the portioned meat, season with salt, and continue to sauté everything together for about 4-5 minutes until the meat changes color and becomes slightly browned. Now is the time to add the sliced tomatoes; they will bring a fresh taste to the dish. We season with freshly ground pepper and pour enough water to cover the meat and vegetables well. We cover the pan and let it simmer on low heat, being careful to check from time to time, adding more water if necessary, until the meat becomes tender.
Once the meat is cooked, we add the washed and drained rice. We gently stir to ensure the rice is well distributed among the ingredients. If we notice it is needed, we add a little more water to cover the rice and meat. When everything is well mixed, we finely chop the green parsley and add it to the pot, giving an extra freshness and flavor.
We let the stew simmer until the rice is half cooked. After that, we cover the pot with a lid and turn off the heat, letting it rest for about half an hour. This time allows the rice to absorb the flavors and cook evenly.
In the end, we serve the stew hot, alongside pickles, which will perfectly complement the taste of the dish. Enjoy your meal!
In a large pan, we heat the oil, being careful not to make it too hot to avoid burning the vegetables. We start by adding the finely chopped onion, sautéing it gently until it becomes translucent, then we add the bell pepper. We stir and let the vegetables sauté for 2-3 minutes until they release their flavors.
After the vegetables are ready, we add the portioned meat, season with salt, and continue to sauté everything together for about 4-5 minutes until the meat changes color and becomes slightly browned. Now is the time to add the sliced tomatoes; they will bring a fresh taste to the dish. We season with freshly ground pepper and pour enough water to cover the meat and vegetables well. We cover the pan and let it simmer on low heat, being careful to check from time to time, adding more water if necessary, until the meat becomes tender.
Once the meat is cooked, we add the washed and drained rice. We gently stir to ensure the rice is well distributed among the ingredients. If we notice it is needed, we add a little more water to cover the rice and meat. When everything is well mixed, we finely chop the green parsley and add it to the pot, giving an extra freshness and flavor.
We let the stew simmer until the rice is half cooked. After that, we cover the pot with a lid and turn off the heat, letting it rest for about half an hour. This time allows the rice to absorb the flavors and cook evenly.
In the end, we serve the stew hot, alongside pickles, which will perfectly complement the taste of the dish. Enjoy your meal!
Ingredients
300-400 g wild boar meat (pork meat works very well too) 2 pieces of onion, 1 bell pepper, 2-3 peeled tomatoes, 100 ml oil, 1 cup rice, salt, pepper to taste, 1 teaspoon sweet paprika.