• 1 lb. 80/20 ground beef
  • 3 to 4 garlic cloves, chopped
  • Delallo garlic and tomato blend
  • 1 red pepper, chopped small
  • 1 green pepper, chopped small
  • 1 box Pomi chopped tomatoes
  • 1 1/4 C basmati or jasmine rice
  • 2 1/2 C water
  • olive oil
  • Kosher salt/Pepper
  • McCormick Crushed Red Pepper (optional)
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I have been making this Spanish Rice for years! It makes a great side dish that you can also enjoy as a meal…one of my Hubby’s favorites. One of my friends on Instagram noted the other day that it reminded her of a stuffed pepper…exactly…it is definitely similar to a deconstructed stuffed pepper!

In the time it takes you to prepare the rice…this dish is done…so give me 20 minutes to get our rice on! Leftovers…if there are any…are incredible!

In a saucepan, add about a tablespoon of olive oil, the rice and a pinch of kosher salt. I always start my rice using this method…it opens up the rice and allows for a shorter cooking time. You are not looking to brown the rice, just to get it started, so to speak…just takes a minute or so. Add the water and bring to a boil. As soon as the rice starts to boil, turn the heat down very low and place lid. I do check my rice often and stir on occasion…it should take about 15 minutes or so for the rice to fully cook.

As the rice is cooking, start browning the ground beef seasoned with salt, pepper, and the garlic/tomato seasoning. If you do not have the seasoning blend I used from Delallo, you can use a bit of garlic powder. I would highly recommend, however, ordering a few of these…I use them a ton in my recipes!

When the ground meat is cooked about halfway, add in the chopped garlic and peppers. Allow to soften a few minutes. Add in the chopped tomatoes and a few dashes of red pepper flakes. Taste for additional salt…this is where I usually add a bit more of the seasoning blend and a touch of olive oil. Allow the sauce to simmer for about 8 minutes.

Once the sauce is finished. Gently stir in the rice. Serve and ENJOY!

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