Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup long-grain white rice
- 2 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup frozen peas (optional)
- Fresh cilantro for garnish
If you prefer a bit more heat, add a pinch of cayenne pepper or swap the bell pepper for a spicier variety. For a vegetarian version, substitute the ground beef with a plant-based protein and use vegetable broth instead of beef broth.
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. This should take about 5-7 minutes.
- Remove the beef from the pot and set aside. In the same pot, add the diced onion and garlic, sautéing until fragrant and translucent, about 3 minutes.
- Add the diced bell pepper and cook for another 2-3 minutes until it begins to soften. Stir in the rice, allowing it to toast slightly.
- Pour in the beef broth and diced tomatoes, stirring to combine. Add the cumin, paprika, salt, and pepper, adjusting the seasoning to taste.
- Return the cooked beef to the pot, mixing it into the rice and broth mixture. Bring the pot to a gentle simmer, then cover and reduce the heat to low.
- Let the dish cook for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid. If using, stir in the frozen peas and cook for an additional 2 minutes.
- Once the rice is cooked and the dish is heated through, remove from heat. Garnish with fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International