Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Season beef with garlic salt and black pepper.
  2. Cook beef and red pepper in oil in large skillet over medium-high heat. Remove beef and pepper; set aside.
  3. Cook onion in butter until soft.
  4. Add rice and saffron; stir 2 to 3 minutes.
  5. Add sherry; stir until absorbed. Stir in 1 cup broth; cook, uncovered, stirring frequently, until broth is absorbed.
  6. Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
  7. Stir in peas, cheese, milk and reserved beef mixture; serve immediately.

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