Finely chop the onion and mince the garlic. Cut the red pepper and yellow pepper into strips of about 0.4 inch. Cut the tomatoes into cubes of about 0.4 inch. Slice the scallions into thin rings and set aside.

Set a large pot of water over high heat and bring to a boil. Rinse the rice briefly under cold water. Once the water is boiling, add the rice and cook according to the package instructions until tender. Reserve a few tablespoons of the cooking liquid to add to the meat later.

Heat a splash of sunflower oil in a large frying pan or Dutch oven over medium heat. Add the chopped onion, minced garlic, and pepper strips. Cook for about 3 minutes, stirring regularly, until the onion is translucent and the pepper starts to soften.

Add the diced tomatoes and tomato paste to the vegetables. Cook for about 2 more minutes, until the tomato softens and the paste is fully absorbed and cooks along with the vegetables.

Add the pork and beef ground meat to the pan. Use a wooden spatula to break the meat into small pieces and cook until it is no longer pink. Season with pepper, salt, dried thyme, paprika seasoning, and cayenne pepper. Stir well so the spices are evenly distributed.

Pour in the Worcestershire sauce and the water, stir, and turn the heat down slightly. Let everything simmer gently for 5–7 minutes, stirring occasionally so it does not burn and the flavors can meld well.

Spoon the meat mixture onto plates, garnish with the sliced scallions, and serve immediately with the warm rice. Enjoy!