Rice Meat

Rinse meat under cold running water, dry and cut into 1 cm cubes. Cut bacon into cubes.

Heat oil, fry bacon cubes in it, add meat cubes and brown well on all sides. Peel onions, cut into cubes and add. Season with pepper, cayenne pepper, salt and paprika.

Put the ingredients in the watered Roman pot. Pour long grain rice over the meat, add clear soup and paradeis pulp. Cover the pot with the lid and put it on the roasting rack in the cold oven.

15 minutes before the end of the cooking time, quarter the tomatoes, remove the stalks and cut the tomatoes into cubes. Stir into the rice meat together with sour whipped cream or crème fraîche and finish cooking.

Before serving, season repeatedly with salt, bell pepper and paprika and sprinkle with parsley.

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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