Rice Meat À La Claudia

For the rice meat, dice 1 large onion and place in a saucepan with the heated oil. Sauté the onions until translucent.

Then add the 500 g minced meat and let it brown. Finely chop 1 large clove of garlic and add. Season with pepper and salt. Add a tablespoon of tomato paste and stir in. Sprinkle with paprika powder and stir in. Then add the 2 cups of long-grain rice and pour in 1 1/2 l of beef broth.

Add 1 teaspoon of cumin and finally add the frozen Mexican vegetables, stir everything and let it boil once over high heat. Reduce the heat to low and simmer until the soup is completely cooked. In between, stir from time to time so that nothing sticks to the bottom of the pot and the rice meat does not burn.

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