Ingredients
Main Ingredients
- 1 lb lean ground beef (90% lean recommended)
- 2 tablespoons extra virgin olive oil
- ½ yellow onion, diced
- 3 bell peppers (use 2 red and 1 green), diced
- 3 cloves garlic, minced
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano or Italian seasoning)
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 1 tablespoon tomato paste
- ½ cup long grain white rice (dry, uncooked)
- 1 cup beef broth (more as needed)
- 1 (15 oz) can fire-roasted diced tomatoes (do not drain)
- ½ cup shredded cheddar cheese (optional)
Optional Ingredients
- ½ – 1 teaspoon red pepper flakes (if you like a little spice)
Instructions
- Sauté Vegetables: Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the diced onion and bell peppers. Sauté for about 3-4 minutes until they soften.
- Add Garlic, Oregano, and Beef: Stir in the minced garlic and oregano, cooking for about 30 seconds until fragrant. Add the ground beef and season with chili powder, cumin, paprika, salt, and black pepper. Break the meat apart with a wooden spoon or masher. Cook until the beef is no longer pink and nearly cooked through—around 5-7 minutes. Stir in the tomato paste to coat the meat evenly.
- Simmer with Rice and Tomatoes: Pour in the can of fire-roasted diced tomatoes (no need to drain), dry rice, and beef broth. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 15-18 minutes, or until the rice is fully cooked.
- Finish and Serve: Turn off the heat, give the skillet a good stir, and add more broth if the mixture seems too dry. Sprinkle shredded cheddar cheese over the top while still warm for a melty finish (optional). Serve hot.
- Optional Tips for Using Other Rice: If using minute rice, simmer for only 10-15 minutes and add the rice in the last 1-2 minutes of cooking. For brown rice, cook separately and fold into the skillet just before serving.
Notes
- Chop bell peppers into small pieces to speed up cooking.
- If browned bits stick to the pan while browning beef, reduce heat to medium.
- After simmering, remove the lid and add additional broth if the dish is too dry.
- Meal prep by chopping peppers and onions ahead of time.
- Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze up to 2 months.
- Thaw frozen leftovers overnight in the refrigerator and reheat in a skillet or microwave.
- This dish provides a nutrient-rich balance of protein, fiber, and essential vitamins and minerals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
