Step 1

Boil meat with salt, pepper and some chopped onions in a medium pot until tender. It will take approximately 30 to 40 minutes depending on the meat (chuck, round, shank). I used the chuck for this recipe so I had to boil it for about 35 minutes. Reserve the stock for later use.

Step 2

Add oil to the Dutch oven or oven safe pot/pan and fry the onions until soft but not golden, about 5 minutes. Include some bouillon.

Step 3

Then, add the meat and continue frying the onions and meat for 3 minutes.

Step 4

Next add tomato paste and sauce. Stir the pot frequently to prevent the sauce from sticking to the pot.

Step 5

Add salt, paprika and bouillon according to preference with about 2 cups of stock. Bring to a boil and let it simmer to blend all the flavors and reduce acidity of the tomato sauce. Approximately 20 minutes. Stir occasionally.

Step 6

Put the rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear. Add the rice to the pan with some stock/water -1 cup. Let it simmer for 5 minutes with lid on.

Step 7

Place the pot of rice in the oven. Add remaining peas and carrots. let it bake for about 10-15 minutes until tender.

Step 8

Serve warm.