Paprika rice with pork filet

Name: Paprika rice with pork filet
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 Peppers (e.g. green, yellow and red); 2 medium-sized onions; 300 g Long grain rice; 2 TABLESPOONS Oil; 1-2 TABLESPOONS Tomato paste; 1/2 l Tomato juice; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/2 potty Basil; 300 g Pork tenderloin; 7-10 Tbsp Aluminium foil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 Peppers (e.g. green, yellow and red)
2 medium-sized onions
300 g Long grain rice
2 TABLESPOONS Oil
1-2 TABLESPOONS Tomato paste
1/2 l Tomato juice
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/2 potty Basil
300 g Pork tenderloin
7-10 Tbsp Aluminium foil

Directions

1
Clean, wash and chop the peppers. Peel and finely dice the onions. Fry onions and rice in 1 tablespoon of oil until translucent. Sauté the tomato paste briefly. Deglaze with juice and about 1/4 litre water, season with salt and pepper.
2
Stir in paprika. Cover the rice and cook for 15-20 minutes. Fry fillet in a pan with 1 tablespoon of hot oil for 15-20 minutes. Wash and pluck the basil. Season fillet and take it out. Press the leaves all around the fillet. Wrap in aluminium foil. Keep warm. Add gravy to the rice and season to taste.
3
Press the leaves all around the fillet. Wrap in aluminium foil. Keep warm. Add gravy to the rice and season to taste. Cut the fillet open. Arrange everything