Ingredients

The following ingredients have 4 Servings
  • ½ pound meat
  • 1 medium onion
  • 1 tablespoon Chicken bouillon
  • 1 tablespoon garlic salt
  • 1 teaspon paprika
  • 2 tablespoon tomato paste
  • 18 ounce canned tomatoes
  • 3 cups water or stock
  • 3 cups rice
  • 1 pound peas and carrots
  • Salt and pepper to taste

Instruction

  • Boil meat with salt, pepper and some chopped onions in a medium pot until tender. It will take approximately 30 to 40 minutes depending on the meat (chuck, round, shank). I used the chuck for this recipe so I had to boil it for about 35 minutes. Reserve the stock for later use.
  • Add oil to the Dutch oven or oven safe pot/pan and fry the onions until soft but not golden, about 5 minutes. Include some bouillon.
  • Then, add the meat and continue frying the onions and meat for 3 minutes.
  • Next add tomato paste and sauce. Frequently stir the pot to prevent the sauce from sticking to the pot.
  • Add salt, paprika and bouillon according to preference with about 2 cups of stock. Stir occasionally.
  • Bring to a boil and let it simmer to blend all the flavors and reduce acidity of the tomato sauce. Approximately 20 minutes.
  • Put the rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear.
  • Add the rice to the pan with some stock/water - 1 cup. Let it simmer for 5 minutes with lid on.
  • Place the pot of rice in the oven. Add remaining peas and carrots. let it bake for about 10-15 minutes until tender.
  • Serve warm.