Ingredients
Scale
- 1 lb lean ground beef
- 1 cup long-grain white rice
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried oregano
- Salt and pepper, to taste
- Optional: 1 cup shredded cheddar cheese for topping
Instructions
- Heat skillet over medium-high heat, add olive oil and ground beef. Cook until browned, breaking it up as it cooks. Season with salt and pepper.
- Add onion, bell pepper, and garlic. Sauté 3-4 minutes until soft and fragrant.
- Stir in paprika and oregano.
- Add rice and stir to coat with the beef and veggies.
- Pour in beef broth and diced tomatoes. Bring to a boil, then reduce heat to simmer.
- Cover and cook 18-20 minutes, until rice is tender and liquid is absorbed.
- Fluff rice, adjust seasoning, and sprinkle with cheese if using. Serve hot.
Notes
- Use brown rice, but increase cooking time and liquid.
- Switch beef for ground turkey or chicken for a lighter version.
- Add frozen peas or corn for more veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan
- Cuisine: American