Cover the rice in approx. 1/8 l boiling salted water and let it swell at low heat for approx. 20 minutes
Clean, wash and quarter the peppers lengthwise. Peel onion and garlic and chop finely. Wash the thyme and pluck the leaves
Wash the meat and pat dry. Heat oil in a coated pan. Fry the meat for 4-5 minutes on each side. Season with salt, pepper and rose pepper. Take out and keep warm
Sauté onion and garlic in the frying fat. Add paprika and steam for 3-4 minutes. Stir in tomato paste and briefly sauté
Season with thyme, salt, pepper and rose paprika. Deglaze with 100 ml water, bring to the boil and simmer for another 3 minutes. Wash parsley, chop finely and fold into the rice. Arrange everything