The long grain rice is steamed so that the grains remain whole. The bottom of an ovenproof dish is covered with a little fat and then covered with a layer of long-grain rice. On top of this, add a layer of sliced steamed onions, a layer of diced or thinly sliced tomatoes and diced peppers. On top of these vegetable layers there is a layer of steamed leg of pork (in case of neck meat, narrow slices half the thickness of a finger). All layers are seasoned with salt and pepper and covered with sour cream. Continue layering in this order, with the last (top) layer consisting of tomato slices, which are also covered with sour cream.
Put the prepared dish in the oven and cook for about 30 minutes at a good medium heat.
Note: If using not pre-cooked scalloped meat a little longer in the tube.
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