Description
A classic weeknight meal featuring ground beef, rice, and vegetables, all cooked in one pan for a comforting and delicious dish.
Ingredients
Scale
- 1 lb ground beef
- 1 cup uncooked long-grain white rice
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili flakes
- Salt and pepper to taste
- 2 cups beef broth
- 1 cup canned diced tomatoes, drained
- 1.5 cups shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Heat a large skillet over medium heat. Add the ground beef and let it sizzle and brown, breaking it apart. Drain excess grease if necessary.
- Once the beef is browned, push it to one side of the skillet. Add diced onion and bell pepper; let them soften. Stir in minced garlic and cook for another minute.
- Sprinkle in smoked paprika, cumin, and chili flakes. Season with salt and pepper. Fold in the drained tomatoes.
- Add the uncooked rice and pour in the beef broth. Bring to a rolling boil, then cover and simmer for 18-20 minutes.
- Once the rice has absorbed all the liquid, uncover and sprinkle shredded cheddar cheese over the top. Cover to melt the cheese for 2-3 minutes.
- Turn off the heat, garnish with chopped parsley, and serve warm.
Notes
For a richer flavor, let the ingredients meld together longer. Ensure to drain the tomatoes to avoid a watery dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg