Let the rice swell for about 20 minutes in just under 3/8 litres of boiling salted water. Peel onion and garlic, dice finely. Clean, wash and cut the bell peppers into strips. Wash and finely chop the marjoram. Heat oil in a pan. Fry the minced meat in it until crumbly. Add onion, garlic and paprika and fry for 2-3 minutes.
Deglaze with 3/8 litres of water, bring to the boil and stir in the stock. Let simmer for about 5 minutes. Mix rice under the mincing pan. Crumble cheese over it and mix it in. Season to taste with salt and pepper. Serve with yoghurt