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a skillet of moist reddish short-grain rice with finely crumbled ground beef, soft roasted red pepper strips and sliced green olives mixed throughout
Melissa Hart

Spanish Rice with Ground Beef

Short-grain rice absorbs the tomato broth and beef drippings in this skillet, while roasted peppers and green olives add distinct bites instead of disappearing into the sauce. Bloom the small pinch of saffron in hot broth before adding it to the pan, because dry threads scattered straight over the rice can leave uneven pockets of flavor. The covered cooking time is mostly hands-off, but a wide skillet can lose moisture faster than a saucepan, so check the grains before deciding the dinner is ready. Rest it with the lid on after cooking, then fold gently from the edges rather than stirring vigorously and breaking the softened rice.
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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. Crush saffron lightly between your fingers and steep in 1/4 cup hot broth for 10 minutes. Keep the remaining broth warm.
  2. Heat oil in a deep 12-inch skillet over medium-high heat. Brown beef and onion for 8 to 10 minutes, breaking the beef into crumbles and cooking to 160°F; drain excess fat if needed.
  3. Stir in garlic and smoked paprika for 30 seconds, then add rice and stir for 1 minute.
  4. Add tomato puree, all the broth including the saffron infusion, peppers, olives, black pepper and salt. Bring to a simmer and spread rice into an even layer.
  5. Cover tightly, reduce heat to low and cook for 22 to 25 minutes until the rice is tender and the liquid is absorbed. If rice is firm and the skillet is dry, add 2 tablespoons water and cook covered for 3 minutes more.
  6. Remove from heat and rest covered for 8 minutes. Fold gently from the skillet edges to loosen the rice and divide among four bowls.