1. Prepare the rice:
Wash the rice several times until the water runs clear.
In a saucepan, heat 40 ml of vegetable oil over medium heat and lightly brown the rice, stirring constantly.
Add enough boiling water to cover the rice, about 2 cups, and add 2 teaspoons of salt.
Cover the pan 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 cloves, and carrot.
In a large skillet, heat the remaining 50 ml of oil and fry the onion until golden.
Add the chopped garlic and grated carrot. Cook for 2 to 3 minutes.
3. Cook the meat:
Cut the meat into small cubes and add it to the skillet. Brown the outside.
Add the tomato paste and mix well.
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