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Spanish Rice with Ground Beef
Andrew Fowler

Spanish Rice with Ground Beef

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 pinch saffron threads about 1/8 tsp
  • 2 1/4 cups low-sodium beef broth hot
  • 1 tbsp olive oil
  • 1 lb 90% lean ground beef
  • 1 small yellow onion diced
  • 3 garlic cloves minced
  • 1 tsp smoked paprika
  • 1 cup short-grain white rice rinsed and drained
  • 1/2 cup plain tomato puree
  • 3/4 cup drained roasted red pepper strips
  • 1/3 cup sliced green olives
  • 1/4 tsp black pepper
  • 1/4 tsp fine salt

Method
 

  1. Lightly crush saffron with fingers; steep in 1/4 cup hot broth 10 minutes. Keep remaining broth warm.
  2. Heat oil in a deep 12-inch skillet over medium-high. Brown beef and onion 8 to 10 minutes, crumbling beef, until 160°F. Drain excess fat if needed.
  3. Stir garlic and smoked paprika 30 seconds; add rice and stir 1 minute.
  4. Add tomato puree, all broth including saffron infusion, peppers, olives, black pepper, and salt. Simmer; spread rice evenly.
  5. Cover tightly; cook on low 22 to 25 minutes until rice is tender and liquid absorbed. If rice is firm and skillet dry, add 2 tablespoons water; cover and cook 3 minutes more.
  6. Remove from heat; rest covered 8 minutes. Gently fold from edges to loosen rice; divide among four bowls.