Tex-Mex beef with rice, tomato and bell peppers

Ingredients

• 600 g beef (chuck roast)
• 150 g long-grain rice
• 20 cl tomato purée
• 400 g corn kernels
• 1 red bell pepper
• 1 green bell pepper
• 2 carrots
• 2 onions
• 2 garlic cloves
• 2 beef bouillon cubes
• 1 tsp paprika
• A few drops of Tabasco
• 4 sprigs parsley
• 3 tbsp oil
• Salt and pepper

Cut the meat into 3 to 4 cm cubes.

Brown it on all sides in hot oil in a Dutch oven, then remove it and sauté the onions.

Return the meat with the crushed garlic, sprinkle with paprika, pour in the tomato purée, then enough hot water with the bouillon cubes to cover.

Add the diced carrots and simmer, covered, for 30 minutes.

Add the rice and the chopped bell peppers, season with salt, pepper and Tabasco, then cook, partly covered, for 25 minutes.

Add the drained corn and cook for 5 more minutes, uncovered. Sprinkle with parsley just before serving.