Serbian-style rice with pork and bell peppers

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1. Prep the ingredients

   15 min

   Cut the pork into roughly 2 cm cubes, finely dice the onions, and chop the garlic. Remove the cores and seeds from the bell peppers and cut them into small pieces.

2. Brown the pork

   10 min

   Heat the oil in a wide pot over high heat. Add the pork and brown on all sides, about 5 minutes. Add the onions and cook for another 3 minutes, until softened.

3. Simmer the pork

   35 min

   Stir in the garlic, paprika, and tomato paste. Stir briefly so the paprika does not turn bitter, then add 200 ml water. Season with the salt and black pepper, cover, and simmer over low heat for 30 minutes, until the pork is almost tender.

4. Cook the rice and peppers

   20 min

   Rinse the rice and stir it into the pork along with the chopped bell peppers. Pour in the remaining 500 ml hot water, bring to a boil, then cover and simmer over the lowest heat for 20 minutes, until the rice has absorbed the liquid and is tender. Do not stir while it simmers; check just once to make sure it is not scorching.

5. Let stand

   5 min

   Remove the pot from the heat and let stand, covered, for 5 minutes. Fluff the rice with a fork.

6. Serve

   Divide the rice among plates and sprinkle with the grated cheese.

Tip: Use long-grain rice for this dish, as round-grain rice can easily turn mushy. Serve with a pickle or ketchup.

This recipe was translated from the Slovak original: Srbské rizoto s bravčovým mäsom a paprikou