For the rice meat, sauté the chopped bacon in a saucepan with the grated onion without letting it color.
Cut the veal into cubes, add, season with salt and paprika and steam in a covered casserole for 15 minutes until it draws juice.
In the meantime, rinse long-grain rice, add it to the meat, add the peeled tomatoes as well. Pour beef broth so that everything is covered with liquid. Steam over moderate heat until the long grain rice is cooked.
Serve on a fireproof plate and sprinkle with plenty of grated hard cheese, put the rice meat in the oven for a few minutes before serving, so that it gets a light brown crust.
Preparation Tip:
The rice meat can also be prepared very well in the Roman pot. If you want you can also use a little more paprika. For cheese, mix in Parmesan.
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