Sort ingredients
sstar5
QR Code
Listen
Pdf
In a large (5- or 6-quart) pot or Dutch oven with a tight fitting lid, heat 1 teaspoon olive oil over medium-high heat. Add the onion and bell pepper, sprinkle with ¼ teaspoon salt, and cook until just beginning to soften, about 3-4 minutes, stirring occasionally.
Add the beef, sprinkle with ¼ teaspoon salt, and stir to break into small pieces. Cook until browned and just cooked through, about 5 minutes, stirring occasionally.
Add the garlic, tomato paste, and smoked paprika. Cook until fragrant, about 1 minute, stirring constantly.
Add the stock and Worcestershire sauce, and bring to a rapid boil. Add the rice and remaining ½ teaspoon of salt, stirring to combine.
Cover, reduce to a low simmer, and cook for 15-18 minutes, or until the rice is just tender.
Remove the pot from the heat, fluff the rice, and sprinkle the top with cheese. Allow to sit, covered, for an additional 5-7 minutes or until the rice is tender. Sprinkle with chopped parsley, if using, and serve.