Beefy Spanish rice recipe

 Cook time 40 Minutes

Ingredients 

• 2 tablespoons extra virgin olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 medium (170g) red onion, diced
• 2 cloves garlic, chopped finely
• 500g minced beef
• 1 cup (200g) arborio rice
• 1 litre (4 cups) beef stock
• 2 tablespoons tomato paste
• 1 medium (200g) red capsicum, chopped
• 1 medium (200g) yellow capsicum, chopped
• 250g cherry tomatoes (yellow and green), halved
• 2 fresh long green chillies, seeded, sliced thinly
• ½ cup flat-leaf parsley, leaves picked

Method

1. Heat the oil in a large, deep frying pan over medium heat. Add the paprika, cumin, onion, and the garlic; cook for two minutes or until the spices are aromatic and onion has softened.
2. Increase the heat to high; add the beef. Cook, stirring, until the beef is well browned. 
3. Add rice, beef stock and tomato paste; bring to the boil. Reduce heat to medium-low; cook for 20–25 minutes, stirring occasionally, until the stock has all been absorbed. Stir in the capsicums; cook for a further two minutes.
4. Meanwhile, combine the tomatoes, chillies, and parsley in a bowl and toss to combine.
5. Serve the beef rice topped with the tomato mixture.

Not suitable to freeze or microwave.