Spanish Rice With Pork  Spanish Rice With Pork 11502 spanish rice with pork

Spanish Rice With Pork

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“Pretty than roasting the pink peppers, I upright slash them up and build them in the microwave for about two minutes.”

Intriguing In:



  • 1

    lb lean ground beef

  • 1

    tablespoon vegetable oil

  • 2

    garlic cloves

  • 1

    medium yellow onion, chopped (about 1 cup)

  • 1

    cup rapid rice

  • 1

    teaspoon turmeric

  • 2

    cups lowered-sodium beef broth

  • 1

    big roasted pink pepper, slash into skinny strips

  • 14

    cup chopped inexperienced onion

  • 14

    cup chopped contemporary cilantro

  • 14

    cup pimiento-stuffed inexperienced olives

  • 2

    tablespoons seeded and chopped jalapeno peppers

  • 18

    teaspoon dusky pepper


  • In a huge skillet, cook ground beef over medium heat, stirring every so ceaselessly, unless browned, about 10 minutes.
  • Drain off fleshy.
  • Transfer beef to a paper towel lined plate and cowl with foil to preserve up warm. Wipe skillet clean.
  • In same skillet, heat oil. Add garlic and yellow onion. Cook, stirring unless gentle, about 5 minutes. Mosey in rice, and turmeric. Cook stirring for 2 minutes. Add broth, Lower heat to low, cowl and simmer unless rice is gentle, about 10 minutes.
  • Return beef to skillet, scoot in roasted pink pepper, inexperienced onions, cilantro, olives, jalapeno pepper, and dusky pepper. Cook, uncovered, stirring frequently, unless heated thru, about 5 minutes. Spoon rice mixture onto a serving platter. Attend trusty now.

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