Gluten-Free Spanish Rice Dinner Recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring seasoned ground beef, rice, and tomatoes, perfect for a quick and satisfying meal.

Ingredients

• - Thomas Ridley Fresh British Beef Mince
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• - Forest Whole Foods Organic White Quinoa
• 400G Italianavera Chopped Tomatoes, 400G
• 60G Terre Exotique Smoked Paprika, 60G

Instructions

1. 1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and cook until browned, breaking it into small pieces as it cooks, about 5-7 minutes.
2. 2. Add the uncooked quinoa to the skillet and stir well to coat it in the oil and beef drippings. Cook for 2-3 minutes, stirring frequently, until the quinoa is lightly toasted.
3. 3. Slowly stir in 2 cups of water, the smoked paprika, and the chopped tomatoes with their juices. Mix well to combine.
4. 4. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed.
5. 5. Remove the skillet from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork before serving.