Spicy Spanish Mini Meat Loaves and Piquillo Pepper Rice – Rachael Ray

Ingredients

• 3 cups chicken broth
• 1 tablespoon unsalted butter
• A pinch of saffron
• 1 1/2 cups long grain rice
• 1/2 cup jarred Piquillo or roasted red peppers, drained and pureed in a food processor
• 1 pound ground meat (a mixture of beef, pork and veal)
• 2 teaspoons sweet smoked paprika
• 1 cup tomato sauce, divided
• 1 small onion, finely chopped
• 1 clove garlic, finely chopped
• 1/3-1/2 cup breadcrumbs (a couple of shallow handfuls)
• 1/4 cup grated Manchego or Pecorino Romano cheese (eyeball it)
• 1/4 cup manzanilla olives with pimentos, chopped
• 1 large egg, beaten
• Salt and freshly ground pepper
• 2 tablespoons extra virgin olive oil (EVOO)