Serves 4 to 6
Ingredients
- 4 tablespoons olive oil
- 1 onion, thinly sliced
- 1 red bell pepper, seeded and cut into strips
- 14.5 ounce can fire-roasted diced tomatoes (or use a few seeded tomatoes from your garden)
- 1 pound ground beef
- 1 teaspoon paprika
- 1 1/4 cups long-grain rice
- 2 1/4 cups boiling beef stock
- Kosher salt and pepper
Directions
- Heat the oil in a heavy bottomed pan. Add the onion and pepper and cook on medium until softened, about 8 minutes. Stir occasionally.
- Add the tomato and beef and cook, breaking up the meat with a wooden spoon until lightly browned. About 5 minutes.
- Add the paprika, season with salt and pepper and mix well. Add the rice and cook stirring constantly for 2 minutes.
- Pour in the boiling stock, cover, and simmer for 15 minutes, until rice is tender and the majority of the liquid has been absorbed.
Serve and devour!