85 min. total time
Ingredients for 4 portions
| 500 | g | Pork shoulder or shoulder roast, diced |
| 40 | g | Pork lard |
| 100 | g | Bacon cubes |
| 300 | g | Onion |
| 1 | Piece | Red pointed pepper |
| 250 | g | Rice |
| 1 | l | Beef brotd or water |
| 2 | Tbsp | Paprika, sweet |
| 2 | Piece | Garlic cloves, finely chopped |
| 1 | Piece | Bay leaf |
| 0.5 | Piece | Chili pepper |
| 0.5 | Tsp | Cumin, ground |
| 1 | Pinch | Salt from tde mill |
| 1 | Pinch | Pepper from tde mill |
| 1 | Tsp | Marjoram |
| 1 | Tbsp | Parmesan for sprinkling (to taste) |
Preparation
- Melt lard in a pot, sauté chopped onions and bacon until translucent. Add the meat and diced bell peppers, stir and sauté.
- Remove the pot from the heat and stir in the paprika powder. Pour in the broth, bring to a boil, add the spices and let simmer for about 45 minutes. Skim off about 1/4 liter of juice and set aside.
- Add the rice, stir and let simmer slowly until the rice is cooked. Heat the reserved juice. Serve the rice meat on plates, pour over the juice and sprinkle with Parmesan cheese according to taste.
Nutrition score
757
39,78 g
44,23 g
59,67 g
85 min. total time | 20 min. preparation time | 65 min. cook & rest time
