Ingredience:
- 400 g minced pork
- 1 can of sliced tomatoes
- 1 tablespoon tomato puree
- 1 cup of rice
- 2-3 cups of broth (meat or vegetable)
- 1 large onion
- 2-3 garlic cloves
- 1 carrot
- 1 tablespoon lard
- frozen peas
- a few basil leaves
- salt
- pepper
- chilli paste to taste
- grated cheese
Procedure:
- Dice the carrots and onion, slice the garlic. Fry the onion in the lard until golden and add the garlic. Stir in the carrots after a short frying time and the meat after a while. Stir fry and stir until the meat is crumbled.
- Stir the purée into the browned meat, sauté and pour in the tomatoes. Bring to the boil, season with salt and stir in the rinsed rice. Pour in a cup of stock and cook, covered, until the rice is soft. Stir occasionally and top up the stock as necessary.
- Before the end of cooking, stir in the torn basil and peas. Season with pepper, salt and chilli to taste.
- Sprinkle the grated cheese over the meat rice on the plate.