First, peel the onions and chop them finely. Wash the peppers, remove the greens and seeds, and slice the flesh. Now heat the oil in a frying pan and first fry the onions until translucent, then add the paprika and fry everything over low heat.
Meanwhile, peel and dice the carrots – as well as the tomatoes that were washed earlier. Add both to the pan and roast.
In the next step, pour in the drained tomatoes and stir in the rice. Simmer for a few minutes, adding a little water occasionally until it is absorbed by the rice.
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