Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cups cooked brown rice
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
If you’re looking to switch things up, you can substitute ground turkey for beef or use quinoa instead of rice for a different texture. The beauty of this dish is its versatility, much like the diverse meals my family used to whip up with whatever ingredients were on hand.
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes, until translucent.
- Add the minced garlic and cook for another minute, until fragrant.
- Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes.
- Stir in the sliced bell peppers, soy sauce, rice vinegar, cumin, and smoked paprika. Cook for another 5 minutes, until the peppers are tender-crisp.
- Season with salt and pepper to taste. Remember, cooking is all about adjusting flavors to your liking, just like my grandmother taught me.
- Add the cooked brown rice to the skillet and stir until everything is well combined and heated through, approximately 2 minutes.
- Remove from heat and serve the beef and pepper mixture over rice in bowls. Garnish with fresh cilantro and serve with lime wedges on the side.
This recipe encapsulates the essence of my cooking philosophy: simplicity, flavor, and a touch of heart. It’s a dish that brings people together, much like the meals I enjoyed with my family growing up.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International