Directions
- 1Heat a large skillet on medium-high heat. Add olive oil until heated. Add onion and bell peppers. Sauté until soft, about 3-4 minutes.
- 2Add garlic and oregano until fragrant, about 30 seconds and then add the ground beef and seasonings. Break apart the beef. Cook until the beef is no longer pink and almost cooked through, about 5-7 minutes. Then stir in the tomato paste.
- 3Add the can of diced tomatoes (no need to drain), uncooked rice, and beef broth. Bring everything to a boil. Reduce to low heat, cover, and simmer for 15-18 min until the rice is cooked. Turn off the heat, stir, and add extra broth if needed.
- 4Add the cheddar cheese to the top of the skillet (optional).
Ingredients
- 1 lb lean ground beef
- 2 Tbsp extra virgin olive oil
- 0.5 yellow onion, diced
- 3 bell peppers, any color, diced
- 3 cloves garlic, minced
- 1 Tbsp fresh oregano, chopped
- 1 teaspoon dried oregano or Italian seasoning
- 1.5 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 0.25 tsp black pepper
- 1 Tbsp tomato paste
- 0.5 c long grain white rice, uncooked
- 1 c beef broth
- 1 15 oz can fire-roasted diced tomatoes
- 0.5 c shredded cheddar cheese
- 0.5 tsp red pepper flakes
Equipment
large skillet
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