Ground Beef Quesadillas with Spanish Rice

Method

1. 01

   Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add the rinsed rice and cook, stirring often, until the grains turn opaque and smell nutty, 3 to 4 minutes. Do not let them scorch.

2. 02

   Add the onion and cook until softened, 2 to 3 minutes. Stir in the garlic and tomato paste and cook until the paste darkens a shade and smells sweet, about 1 minute.

3. 03

   Pour in the chicken stock, salt, cumin and chili powder. Bring to a boil, then cover and turn the heat to low. Cook without stirring for 15 to 18 minutes, until the liquid is gone and the rice is tender. Take it off the heat and let it stand covered for 5 minutes. Fluff with a fork. You will fold about half of this rice into the beef filling. Keep the rest warm if you want an extra scoop beside the quesadillas.

4. 04

   While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground beef and break it up. Cook until no pink remains and browned bits form on the bottom of the pan, 6 to 8 minutes. Spoon off excess fat if more than a thin sheen remains.

5. 05

   Add the onion and cook until translucent, 2 to 3 minutes. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook until fragrant, about 30 seconds. Pour in the water or stock and scrape up the browned bits. Stir in the black beans and simmer until the liquid mostly cooks off and the mixture looks juicy, not wet, 2 to 3 minutes.

6. 06

   Stir about 300 g of the warm Spanish rice into the beef and beans until evenly mixed. The filling should be thick enough to mound on a spoon — if it looks loose, cook 1 to 2 minutes more to drive off steam. Taste and adjust salt. Keep warm.

7. 07

   Lay out 4 tortillas. Sprinkle a thin layer of cheese on each, then divide the beef-bean-rice filling evenly, keeping it away from the very edge. Top with more cheese and the remaining tortillas. Press gently so the cheese will glue the layers.

8. 08

   Melt about 1/2 tbsp butter in a large skillet over medium heat. Cook one quesadilla at a time for 2 to 3 minutes, until the bottom is deep golden with toasted spots. Flip it carefully. Add a little more butter if the pan looks dry. Cook 2 to 3 minutes more, until the second side matches and the cheese is fully melted. Repeat with the rest.

9. 09

   Rest each quesadilla 1 minute on a board so the cheese sets slightly, then cut into wedges.

10. 10

    Serve the wedges with any leftover Spanish rice on the side. Sprinkle with cilantro if using, add lime wedges, and pass salsa, sour cream, or guacamole at the table.