Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 large yellow onion, diced (approx. 150g)
  • 3 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 3 large bell peppers (red, green, and yellow), chopped into 1-inch pieces
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 cup long-grain white rice, rinsed
  • 14.5 oz fire-roasted diced tomatoes
  • 1.5 cups low-sodium beef broth
  • 1 tbsp tomato paste
  • 1.5 cups sharp cheddar cheese, shredded
  • Salt and freshly cracked black pepper to taste
  • Fresh parsley or green onions for garnish

Instructions:

  1. Heat 1 tbsp olive oil in your skillet over medium high heat until it shimmers and moves like water.
  2. Add the 1 lb ground beef, breaking it apart with your spoon. Cook 5 minutes until it's deeply browned and no longer pink.
  3. Toss in the 150g diced onion and cook for 3 minutes until translucent and fragrant.
  4. Stir in the 3 minced garlic cloves and 3 chopped bell peppers. Sauté for 2 minutes until the peppers' colors become vivid.
  5. Add the 1 tsp smoked paprika, 1 tsp dried oregano, and 1 tbsp tomato paste. Stir constantly for 1 minute until the paste turns a dark brick red.
  6. Pour in the 1 cup rinsed white rice. Stir to coat every grain in the fat and spices. Cook for 2 minutes until the rice edges look slightly translucent.
  7. Add the 14.5 oz fire roasted tomatoes (with liquid) and 1.5 cups beef broth. Scrape the bottom of the pan to release any browned bits.
  8. Bring the mixture to a boil, then immediately reduce the heat to low. Cover tightly and simmer for 15-18 minutes until the liquid is absorbed and rice is tender.
  9. Remove from heat. Sprinkle the 1.5 cups shredded cheddar over the top. Cover for 2 minutes until the cheese is molten and bubbling.
  10. Garnish with fresh parsley or green onions and serve directly from the pan.