Spanish · Dinner
Rice with Beef and Red Peppers
Rice with beef and red peppers is a Spanish one-pan braise of beef sirloin browned in olive oil, then simmered with sofrito, tomato and smoked paprika until short-grain rice absorbs the broth. Served straight from the pan with scattered parsley.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
565Calories
37.8gProtein
18.6gFat
63.1gCarbs
6.8gSugar
4.9gFiber
780mgSodium
115mgChol
5.1gSat Fat
980mgPotassium
75mgCalcium
5.2mgIron
2.6mcgVitamin B12
58mgVitamin C
protein-rich
mediterranean
hidden-gems
Instructions
1
Prep
Cut the beef sirloin into 1-inch cubes; slice the red bell pepper into strips; finely chop the onion and garlic, keeping each separate.
2
Sear
Heat olive oil in a wide skillet over medium-high heat and sear the beef cubes for 3–4 minutes, turning occasionally, until browned on all sides; set aside.
3
Sweat
Lower heat to medium and sweat the onion and red bell pepper for 4–5 minutes, stirring occasionally, until the onion turns translucent and pepper softens.
4
Bloom
Stir in the garlic and smoked paprika and cook over medium heat for 30 seconds until the raw garlic smell fades and the paprika deepens without scorching.
5
Simmer
Add the canned tomato and cook over medium heat for 3 minutes, stirring, until the tomato darkens and excess liquid cooks off.
6
Braise
Return the beef to the pan; add the rice, bay leaf and chicken stock; season with salt and black pepper; bring to a boil over high heat.
7
Simmer
Reduce heat to low, cover and simmer for 18–20 minutes until rice is tender and liquid fully absorbs, checking near the end to avoid scorching.
8
Rest
Remove from heat, cover and let rest for 5 minutes so the grains finish steaming and firm up.
9
Plate
Discard the bay leaf, fluff the rice gently with a fork, scatter the parsley over the top and serve straight from the pan.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 2/3 cup130g short-grain rice
- 11 red bell pepper
- 11 onion
- 4 cloves4 cloves garlic
- 5 oz70g, a quarter of a 14.5 oz can canned tomato
- 2 cup480ml chicken stock
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp smoked paprika
- 22 small bay leaf
- 4 tbsp4 tbsp parsley
- salt, to taste
- black pepper, to taste
