beef roast, not too lean
parsley bunch, finely chopped with stems removed
1Let the oil get hot in a big pot; cut the meat into cubes and brown in the oil for about 20 minutes.
2In the meantime; peel onion and clove and chopped finely.
3Clean the leek, carrots and the peppers and dice finely.
4Add the vegetables to meat and saute shortly and pour in the broth; let come to a boil, and add the rice and let it all simmer 20 minutes.
5Add the corn and let simmer for another 10 minutes.
6Season to taste and add the parsley.
7Serve with a hearty bread.