One-Pot Rice

(I will say I'm not certain the saffron in this recipe is worth the price - $20 per Tablespoon! - though we did really enjoy it.  I will make it again without the saffron, just to test.  Luckily for me, the saffron was on sale 50% off when I went to purchase it; otherwise, I probably wouldn't have bought it.)

adapted slightly from Picky Palate

2 Cups uncooked basmati rice

3 Tablespoons canola oil

2 Tablespoons fresh minced garlic

1 lb ground beef

½ teaspoon salt

¼ teaspoon fresh cracked black pepper

2 15-ounce cans green beans, drained

8 ounces tomato sauce

1 15-ounce can diced tomatoes, undrained

1 Tablespoon cumin

½ teaspoon paprika

1 heaping Tablespoon Spanish Saffron threads

Cook rice according to package directions.  (I use the pressure cooker: bring water to boil, pour in rice and stir.  Cover with pressure cooker lid and bring to boil at the first red ring.  Cook for 5 minutes, then remove from heat and let cool using natural release method.)  Heat oil into a large skillet over medium heat.  Sauté  garlic and stir for 1 minute.  Add beef, salt and pepper and cook until cooked through and crumbled.  Stir in green beans, rice, tomato sauce, diced tomatoes, cumin, paprika and saffron threads.  Stir until well combined.  Taste and season according to your liking.  Reduce heat to low until ready to serve.