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Ingredients

• 3 cups chicken broth
• 1 tablespoon unsalted butter
• Pinch of saffron
• 1 cups long-grain rice
• cup jarred piquillo or roasted red peppers, drained and pureed in a food processor
• 1 pound ground meat (a mixture of beef, pork and veal)
• 2 teaspoons sweet smoked paprika
• 1 cup tomato sauce
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 1/3 to cup bread crumbs (a couple of generous handfuls)
• cup freshly grated Manchego or Pecorino Romano cheese (eyeball it)
• cup sliced Manzanilla olives with pimientos, chopped
• 1 large egg, beaten
• Salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil (EVOO)

Description

Rachael Ray Magazine