For the spicy rice meat, fry onions in lard until golden, stir in rose paprika, deglaze with a splash of vinegar.
Let the meat color in it, add salt, then add the tomatoes and pour on. Let it steam for about 20 minutes.
In another pan, brown the rice and the peppers cut into noodles in lard, season with garlic and salt and then mix with the meat.
Spread slices of potatoes over the top, add more water as needed, steam for another 25 minutes over a covered flame, and season to taste. Serve the spicy rice meat and enjoy.
Preparation Tip:
An even better taste for the spicy rice meat is achieved with belly meat, but you can also take leaner meat. All kinds of salad go well with it
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