Directions
Begin by cooking the rice.
In a large saucepan, bring 3-4 cups (960 ml) of water to a rolling boil.
Add 1 tablespoon (15 ml / 0.5 fl oz) of salt and the rice to the boiling water.
Cook for 16-20 minutes, or until tender.
Carefully taste a grain to check for doneness.
Once cooked, drain the rice thoroughly using a fine-mesh strainer to remove excess water and starch.
Return the strained rice to the warm pot, cover with a lid, and set aside to keep warm.
In a separate large skillet or saucepan, heat the extra virgin olive oil over medium heat.
Add the diced green onions and sliced spring onions, sautéing for 30 seconds until fragrant, stirring constantly.
Stir in the diced peppers and cook for 1 minute until they begin to soften.
Add the diced tomatoes, stirring to combine everything.
Let the mixture simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Stir in the cooked ground beef, 1 teaspoon (5 ml / 0.2 fl oz) of salt, and 1 teaspoon (5 ml / 0.2 fl oz) of Adobo seasoning.
Continue to simmer for another 5-8 minutes, stirring occasionally, until the sauce is heated through and well-combined.
To serve, spoon the fluffy rice into bowls and generously top with the savory beef and vegetable sauce.
Enjoy immediately!
Add a spicy kick by incorporating a pinch of red pepper flakes or a finely diced jalapeño when you sauté the onions.
