Bácskai rizseshús is a simple pork or (in some regions) chicken stew cooked with rice. I usually use pork shoulder because it’s fattier than pork leg, but you can choose lean meat if you prefer that. The base of this dish is the “trinity” of the Hungarian pörkölt: lard – onion – paprika. The recipe calls for some wax peppers and tomatoes, so if I cook it out of season when fresh vegetables are not available, I turn to my frozen packs of pepper and tomato, which are much tastier than primeurs.
Regarding the rice there are those who cook it seperately and only combine with the stew in the end, while others add rice to the meat and cook together. No matter which method you decide on, I strongly recommend you to toast the rice before cooking as it adds richness and a nutty flavour to the dish. You can toast the rice in a dry pan or in some oil or lard, and it’s ready when it turns light brown and gives off a nutty fragrance.