Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 3 large bell peppers, diced
  • 1 cup long-grain white rice, uncooked
  • 2 cups low sodium beef broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 tsp smoked paprika
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup shredded sharp cheddar cheese
  • Fresh parsley for garnish

Instructions:

  1. Heat the olive oil over medium-high heat in a 12-inch deep skillet. Add the ground beef and cook, breaking it apart with a spoon, until it is mahogany-brown and no longer pink. Drain excess grease if necessary.
  2. Stir in the diced onion and cook for 3-4 minutes until translucent.
  3. Add the minced garlic, smoked paprika, Italian seasoning, salt, and pepper. Stir for 60 seconds until the spices are fragrant.
  4. Add the diced bell peppers and stir to coat in the seasoned beef.
  5. Pour in the uncooked rice, diced tomatoes with their juices, and beef broth. Stir well to combine.
  6. Bring the mixture to a boil, then immediately turn the heat to low and cover the skillet with a tight-fitting lid.
  7. Simmer for 18-20 minutes without lifting the lid, until the rice is tender and liquid is absorbed.
  8. Sprinkle the shredded sharp cheddar cheese over the top and cover for a minute to melt. Garnish with fresh parsley before serving.