Description
This cheesy one pot empanada rice takes all of my favorite components from classic Puerto Rican empanadas and makes them gluten free!
Ingredients
Units
Scale
- 1 lb ground beef
- 1 yellow onion, diced
- 2 tsp minced hot pepper (optional)
- 4 cloves garlic
- 2 tsp oregano
- 1 tsp salt
- 2 tsp pepper
- 1 cup tomato sauce
- 2 cups vegetable broth
- 8–10 sliced pimento olives
- 1 cup white rice
Optional Garnish:
- shredded cheddar cheese
- chopped cilantro
Instructions
- In a large saucepan, brown the ground beef with the diced onion, breaking up the meat with a spatula. Once the beef is browned, add minced garlic cloves and hot pepper.
- Add oregano, salt, pepper, tomato sauce, broth, olives, and rice. Bring to a boil, then cover, and lower to a simmer for 20 minutes.
- Garnish with cheese (optional) and cilantro!
