Beef Basmati Rice Spanish Style
Fill a pot with water, add 2 tsp of salt per liter and put over high heat.
When the water boils, pour 7 oz of Iberia Basmati Rice in it and let cook for 10 minutes.
When the rice is ready drain it and put it aside.
In the meantime peel and slice the red onion, cut the bell pepper in half and take the seeds out, discard them, then slice the pepper.
Peel the heads of the champignon mushrooms and trim off the stems, then slice the mushrooms thinly.
Take the beef and cut into medium dice.
In a non-stick pan pour 5 tbsp of Iberia olive oil and put over high heat, toss the spring beans, the peppers, the drained Iberia Pigeon Peas and when our vegetables are roasting we can add the beef.
Let it cook for 5 minutes, then toss in the Iberia Basmati Rice, dissolve 2 sachets of saffron in 5 tbsp of Iberia White Cooking Wine and pour it in the pot.
At this point, season with salt and pepper and add all of the chopped parsley.
Finish adding 1 tbsp of Iberia Hot Sauce and serve garnished with other parsley or fresh chives,