1 green pepper
4 sellery stings
50 g of butter
2 cloves of garlic
375 g of rice
1 teaspoon of cayenne pepper
2 laurier leafls
1 teaspoon of oregan
1 beef stock tablet
1 small can of tomato puree (70 g)
1 thick slice of ham (150 g=half a can)
1 smoked sausage of 350 g
or: dried mushrooms
Slice the onion into rings, green peppers in slices, sellery into small
pieces and the leak into rings. Ham in cubes. Fry for approximately 3
minutes in 30 g of butter.
Take everything out of the pan and add the remaining butter. Fry garlic
and rice for about 2 minutes, then add the vegetables, herbs, stock, tomato
puree and 6 dl of water.
Cover the pan and cook for 20 min. Add the sliced sausage after 10
minutes. Serve with (fried) pineapple slices.