1. Prepare the rice:
Rinse 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 saucepan 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 frying pan, heat the remaining 50 ml of oil and sauté 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 frying pan. Brown the outside.
Add the tomato paste and mix well.
4. Add the vegetables and water:
Add the chopped green beans and sliced bell peppers. Season with salt and pepper to taste.
Add a little boiling water (about 1 cup) and cook over medium heat for 10 to 15 minutes, stirring occasionally.
5. To serve:
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