2 green pimientos
2 red pimientos
2 yellow pimientos
2 liters of water
1 chopped onion
3 cloves of garlic, minced
1 tablespoon olive oil
200g of ground beef
1 cup of raw rice, washed
4 tablespoons of chopped parsley
1 cinnamon stick
1 cup of vegetable broth
2 tablespoons of chopped fresh cilantro
Salt to taste
Grated cheese for serving
2 green pimientos
2 red pimientos
2 yellow pimientos
2 liters of water
1 chopped onion
3 cloves of garlic, minced
1 tablespoon olive oil
200g of ground beef
1 cup of raw rice, washed
4 tablespoons of chopped parsley
1 cinnamon stick
1 cup of vegetable broth
2 tablespoons of chopped fresh cilantro
Salt to taste
Grated cheese for serving
Cut off the tops of the pimientos and remove the seeds
Set aside
Bring a pot of water to a boil, then reduce heat and simmer for 5 minutes
Add salt, place the pimientos in the pot, and cook for an additional 5 minutes
Drain and immediately submerge them in cold water
Drain again and set aside
Sauté the onion and garlic in olive oil until softened
Add the ground beef and rice, cooking for 3 minutes
Add the parsley, cinnamon stick, and vegetable broth, cooking until the rice is tender
Add more water if needed
Remove from heat, add cilantro, and fill the pimientos
Sprinkle with grated cheese and serve
