My father-in-law grew up in Ybor City in Tampa, Florida, a community comprised mainly of Spanish and Italian families so it was natural that each would adopt some of the dishes of the others. This is a dish has been a family staple for many years. It's simple, tasty, economical, relatively low calorie, and freezes well.
1 lb. ground beef, browned and reserved
3-4 tablespoons olive oil
1 medium onion, chopped
1 red pepper cut in pieces - about 1" square
1 green pepper cut in pieces - about 1" square
1 plump clove garlic, grated, finely chopped or put through a garlic press
1 14 1/2 oz. can diced tomatoes
1 1/2 cups Uncle Ben's rice (the original variety)
large pinch of saffron or Sazon Goya or Vigo flavoring for Arroz con Pollo
2 cups hot homemade chicken stock or low-sodium canned chicken broth
1 cup hot water
1 1/2 cups defrosted green peas
salt and pepper
- Mix the saffron with the chicken stock.
- In a large saute pan with a tight fitting cover, saute the onion for 3 or 4 minutes until softened.
- Add the peppers and cook for another 2 or 3 minutes.
- Add the garlic and stir thoroughly to combine.
- Add the tomatoes and stir again.
- Add the rice and stir to coat - if using Sazon Goya or Vigo seasoning, add at this point.
- Add the ground beef and mix well.
- Add the chicken stock and water and stir to combine.
- Bring to a simmer, cover, and cook for 20 minutes.
- Check to see if rice has absorbed all of the liquid and is tender. If necessary, add up to an additional 1/2 cup water and cook for an additional 10 to 15 minutes.
- Add the peas, stir and leave off the heat for a few minutes.
Please watch my video demonstration:
Thanks, sounds like a great tasting dish. In Ybor City and especially Miami, we grew up eating something similar to this with more of a Cuban flavor to it called Arroz con Picadillo. Similar but different in that the heavily flavored ground beef is served on top of the arroz with onions, capers and peppers and other spices. Congrats to the chef. Tom V.