Spanish Rice With Pork

• 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
  

• ¹⁄₄
  

  cup chopped inexperienced onion
  

• ¹⁄₄
  

  cup chopped contemporary cilantro
  

• ¹⁄₄
  

  cup pimiento-stuffed inexperienced olives
  

• 2
  

  tablespoons seeded and chopped jalapeno peppers
  

• ¹⁄₈
  

  teaspoon dusky pepper
  

directions

• 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.