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1. Cut the meat into small squares.
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2. Chop 3 of the onions and mix with the rice; add the chopped peppers and leave standing in a little oil.
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3. Meanwhile chop the remaining onion and fry with the meat and bacon.
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4. Add salt, pepper and paprika to taste.
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5. When the meat is brown and the onion quite soft, put half the rice mixture into an earthenware dish, then a layer of the meat mixture, and cover with the rest of the rice.
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6. Put the sliced tomatoes on top and pour over the oil, mixed with a little water.
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7. Cover and cook in a slow oven (325°F) for 1˝ hours.
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TIP:
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Other vegetables such as aubergines and small marrows, may be included; parsnip and celery leaves are sometimes used for flavoring.
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