Arroz con Carne Criolla

Heat a large sartén over medium-high heat. Add the ground beef and diced bell pepper, stirring to break up the meat as it cooks.

Cook until the beef loses its pink color and the bell pepper becomes soft and fragrant, about 5-6 minutes. This is where we build our sofrito base, hermano.

Drain any excess grease from the pan - we want flavor, not oil swimming around our arroz.

Lower the heat to medium-low and add the green onions, garlic powder, celery flakes, Creole seasoning, and ground red pepper. Stir everything together and let those spices bloom for about a minute. (This step is crucial - we're toasting those spices to wake them up, just like we do with our recados in Oaxaca)

Add the rice and water to the pan. Stir well to combine, then bring to a gentle boil.

Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and has absorbed all the liquid. Season with black pepper to taste.

Let rest off the heat for 5 minutes before serving. ¡Órale! You've got yourself a proper arroz that would make any abuela proud.