Directions

1. Sauté cooked meat in oil until slightly brown.
2. In a large soup pot, sauté yellow onion, green pepper, and ginger in vegetable oil over medium high heat until onions are soft, about 5 minutes.
3. Add whole tomatoes and simmer for five minutes.
4. Add tomato paste, 2 quarts water, salt, black pepper, thyme, and red pepper.
5. Add cooked meat, simmer 20 minutes longer.
6. In a 2-quart saucepan, cook rice in 2 1/2 cups cups of chicken stock and 2 1/2 cups water until tender, about 25 minutes, stirring occasionally.
7. Pour the rice in a deep bowl and arrange the meat in the center.

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