Stuffed-Pepper-Style Rice with Pork

📝 Ingredients

• 400 g minced pork
• 3 peppers (2 red, 1 green, about 180 g each)
• 1 brown onion + 2 garlic cloves
• 250 g long-grain rice
• 1 tin of chopped tomatoes (400 g with their juice)
• 1 tbsp tomato paste
• 1 beef stock cube + 450 ml hot water (400 ml to start, 50 ml if needed)
• 1 tsp sweet paprika + 1 tsp dried oregano
• 1 tsp olive oil
• 80 g grated Emmental
• Salt, black pepper

🍴 Utensils

• Large sauté pan with lid (28 cm)
• Wooden spatula
• Chopping board
• Knife
• Measuring jug
• Fork

📖 Steps

1. Halve the peppers, remove the seeds and white membranes, then cut into 1.5 cm dice. Peel and finely chop the onion, and chop the garlic. Dissolve the stock cube in 400 ml hot water.
2. Heat the oil in the sauté pan over a medium-high heat. Add the minced pork and break it up with the spatula; brown it for 5 to 6 minutes, until no pink remains and it starts to colour. If it releases a lot of fat, spoon some of it off.
3. Add the onion and peppers, season lightly with salt and cook for 5 minutes, stirring, until the onion is translucent and the peppers have softened slightly. Add the garlic, paprika, oregano and tomato purée, then stir for 1 minute.
4. Tip in the uncooked rice and stir for 1 minute to coat it well. Add the chopped tomatoes and stock, season with pepper, stir while scraping the bottom to loosen the browned bits, then bring to the boil.
5. Reduce to a low heat, cover and cook for 18 to 20 minutes without stirring, at a gentle simmer, until the rice is tender and has absorbed almost all the liquid. If the bottom starts to stick before the rice is cooked, add the remaining 50 ml water.
6. Taste and adjust the seasoning, then gently fluff up the rice with a fork without crushing it. Level the surface and scatter the grated Emmental evenly over the whole pan.
7. Put the lid back on and leave for 3 to 4 minutes over a low heat, until the cheese has completely melted. Turn off the heat and leave to rest, covered, for 5 minutes before serving: the rice finishes swelling and separates more easily.