Smoky Paprika Infusion Classic Brazilian Rice and Beans with Meat

Method

1. Stir smoked paprika and cilantro into the rice before cooking.
2. Rinse rice in a fine mesh strainer under cold water until water runs clear.
3. In a medium saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3 minutes.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Stir in rice, black beans, chicken broth, salt, and pepper. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
7. Stir in cooked meat and heat through. Check internal temperature of meat to ensure it reaches 63°C (145°F).
8. Let rest for 5 minutes before serving.