Instructions

1. 1

   Finely dice the onion and garlic and cut the red pepper into strips. Heat the rapeseed oil in a large, deep skillet.

2. 2

   Brown the ground beef over high heat until crumbly. Add the onion, garlic and pepper and fry for 3 more minutes.

3. 3

   Stir in the paprika and toast briefly, then add the rice, tomato passata and beef stock and bring to a boil.

4. 4

   Cover and simmer over low heat for about 18 minutes until the rice is tender, stirring now and then so nothing catches.

5. 5

   Stir in the peas, warm through for 2 minutes and season with salt. Serve hot.