Description
A savory beef and rice skillet dish, perfect for a hearty meal.
Ingredients
Scale
- 1 lb lean ground beef
- 1 cup long-grain white rice
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup red bell pepper, chopped
- 1 cup green bell pepper, chopped
- 14 oz canned diced tomatoes (fire-roasted preferred)
- 4 cups low-sodium chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
Instructions
- In a large pot over medium-high heat, brown the ground beef until fully cooked. Drain excess fat if necessary.
- Add chopped onions and bell peppers; sauté for about five minutes until softened.
- Stir in minced garlic, cumin, chili powder, and oregano; cook for another minute until fragrant.
- Add diced tomatoes (with juice) and chicken broth; stir to combine.
- Bring the mixture to a boil, then reduce heat. Stir in the rice, cover, and let simmer for about 20 minutes or until the rice is tender.
- Taste and adjust seasoning before serving warm.
Notes
- This dish can be customized with additional vegetables or spices to taste.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg