1. Prepare the rice:
Rinse the rice several times until the water runs clear.
In a pot, heat 40 ml of vegetable oil over medium heat and lightly toast the rice, stirring constantly.
Add enough boiling water to cover the rice (about 2 cups) and 2 teaspoons of salt.
Cover the pot with a lid and cook over medium heat for 10 minutes, or until the rice is cooked and dry.
2. Prepare the sauce base:
Finely chop the onion, garlic, and carrot.
In a large pan, heat the remaining 50 ml of oil and sauté the onion until golden.
Add the chopped garlic and grated carrot. Cook for 2–3 minutes.
3. Cook the meat:
Cut the meat into small cubes and add it to the pan. Brown it on the outside.
Add the tomato paste and mix well.
4. Add vegetables and water:
Add the chopped green beans and sliced bell peppers. Season with salt and pepper to taste.
Add a little boiling water (about 1 cup) and cook over medium heat for 10–15 minutes, stirring occasionally.
5. Serve the dish:
Serve the rice on a plate and pour the meat and vegetable sauce over it.
Tips:
For extra flavor, you can add a pinch of cumin or sweet paprika to the sauce while cooking.
For a fresh touch, garnish with chopped parsley or coriander before serving.
