Yum! Once again, a taste of spain wins here. Got the recipe from a book I actually first saw in Anthropologie. Go figure.
Time-wise, this one was a lot more work than last night's garlic shrimp. Although the actual time in the kitchen wasn't very intensive, between the rice, the pepper-baking, and the meat-simmering, there were a lot of long-cooking processes that couldn't happen simultaneously.
I added a little dollop of feta on top just as a tease (at room temp). would definitely do again.
Basic ingredients here:
onions
ground beef (lamb was suggested)
garlic
tomatoes
white wine
spanish rice
spices
olive oil
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