Add the olive oil and a generous pinch of salt to the pan and mix well. When the oil is hot, add the meat and sauté until browned.

Once the meat is browned, add the chopped vegetables, season with salt, and sauté everything together. It's important to cook the vegetables well, especially the green beans, so they aren't raw. Then add the minced garlic, and after a few minutes, add the crushed tomatoes. Stir and cook until everything is evenly sautéed.

When the sautéed mixture is ready, add 9 1/4 to 10 1/2 cups of water (2.2 to 2.5 liters) and bring to a boil. Add food coloring (such as saffron or paella coloring) and let the broth cook, tasting and adjusting the salt as needed.

Once the broth is ready and has been boiling for 10 minutes, sprinkle in the rice evenly so it spreads out well. Cook for 15 minutes or until the liquid is absorbed.