Peel and finely chop the onion. Peel and finely chop or crush the garlic. Wash the bell pepper and dice it (remove inedible parts). In a deep skillet, heat the butter. After a moment, add the onion and garlic. Fry for a few minutes, stirring occasionally. Then add the meat. Continue stirring and breaking the meat apart with a wooden spatula.

Once the meat loses its raw color, season with pepper, hot paprika, sweet paprika, and curry. Mix well.

Add the canned tomatoes (with the juice). Pour in a bit of water, stir, and bring to a boil. After boiling, reduce the heat and simmer covered for about 10 minutes, stirring occasionally. If needed, add a bit of water, but it should not be too much. In the meantime, cook the rice (check the recipe).

After the indicated time, add the chopped bell pepper to the sauce. Simmer for another 5 minutes. If there is too much water at the end of simmering, increase the heat and evaporate the excess (cook uncovered and keep stirring).

At the end, add the drained corn and beans and season with salt to taste. Mix well.

Then add the rice and mix again.

Transfer to a plate.