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One-Pot Spanish Rice with Ground Beef and Peppers
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot with lid
  • Wooden spoon

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 bell peppers, diced
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15-ounce) can tomato sauce
  • 2 cups beef broth

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Add the diced onion and bell peppers to the pot. Cook for 4 to 5 minutes until the vegetables start to soften.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Add the rice, paprika, cumin, chili powder, oregano, salt, and black pepper. Stir everything together so the rice gets coated with the spices and beef drippings.
  • Pour in the tomato sauce and beef broth. Stir well, scraping the bottom of the pot to loosen any browned bits.
  • Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes without stirring.
  • Remove the pot from the heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving.

Notes

If the rice looks a little firm after the resting time, add a splash of broth and let it sit covered for another few minutes. Leftovers keep well in the fridge for three days and reheat best with a tablespoon of water added to keep the texture moist. You can swap one bell pepper for a poblano if you want a mild kick without changing the rest of the recipe.
Course: Main Course
Cuisine: Mexican
Equipment: Large pot with lid, Wooden spoon