Deep Fried Honey

Place a dutch oven or other large, heavy bottomed pot over medium high heat and allow it to preheat for 2 minutes. Add your ground beef and don’t touch it. 

Let that side of the ground beef sear well for a few minutes, then use a wooden spoon to break the ground beef into small chunks. Season with the kosher salt, crack in some black pepper, and let it cook until no pink remains. 

Drain the excess oil and push the meat to the sides of the pan to clear the center. Pour the onions and fresh bell peppers into that empty space and let cook for 1 minute, then stir to combine with the ground beef. 

Reduce the heat to medium and make another clear space at the bottom of the pan and add your garlic. Let it cook for 2 minutes, or until fragrant, then stir everything together again. 

Stir in your rice and all remaining seasonings. Let the rice toast for 3 minutes, then stir in the broth and bay leaves. 

Bring everything to a boil, then reduce the heat to medium low. Cover and simmer over medium low for 10 minutes-15 minutes. 

After 15 minutes stir in the dehydrated bell pepper. Cover and continue to cook for 10 minutes more, or until liquid is fully absorbed. If the rice is not tender but the liquid is gone, just pour in a bit of water, about 1/4 a cup at a time and continue to cook over medium low until it is. 

Once the liquid has absorbed and everything is done, stir and taste. Adjust salt if needed.

Turn off the stove and cover the pot again to allow the rice to steam for 10 minutes.

Dassit! Enjoy!