Beef and Fire-Roasted Tomato with White Rice

 Serves 6

A quick rice and beef dish for a weeknight meal!

Ingredients

Protein

• 1.5 lbs Ground Beef
• 2t Granulated Garlic
• 2t Onion Powder
• 2t Cumin
• 2t Chili Powder
• 1t Smoked Paprika
• 1t Ground Pepper
• Kosher Salt

Sofrito

• 1/2 Lg White onion, brunoise
• 2 14oz canned Fire-roasted Tomatoes
• 3C Beef Stock amended with 1T Worcestershire Sauce

Other

• 2 2/3C Jasmine or Basmati, washed well in a seive (adjust stock amount to rice cooking directions.)

Steps

• In a heavy bottom Dutch oven, high-sided lidded skillet, or Pressure Pot, cook beef over a medium-high heat.
• Season beef and remove from pan with a slotted spoon.
• Allow beef fat to simmer until it stops bubbling. Remove all fat from the pan and reserve for future cooking.
• Reintroduce 2T of beef fat back to the pan.
• Cook onion until slightly translucent.
• Add rice to the pan, stirring well to coat the rice in beef fat.
• Stir frequently, allowing rice to brown slightly, 2-3 mins.

Note: From this point on, work quickly and keep heat at medium-high.

• Pour tomatoes and stock into pan and stir to combine.
• Reintroduce beef, bring to a heavy boil and cover reducing heat to low.
• If cooking in a pressure pot, cook under pressure for 15 minutes then allow to naturally decompress for 10 minutes.
• Or if cooking in a large Dutch or high-sided skillet, bring to a boil, reduce heat to low and cook covered until rice is fluffy.