Ingredients
- Olive Oil: 2 tablespoons, for sautéing.
- Ground Meat: 2 lbs lean ground beef (90/10) or ground turkey.
- Onion: 1 large yellow onion, diced.
- Garlic: 4 cloves, minced.
- Bell Peppers: 3 large bell peppers, a mix of colors (e.g., one red, one yellow, one green), cored and diced.
- Diced Tomatoes: 1 can (28 ounces), undrained.
- Tomato Sauce: 1 can (15 ounces).
- Beef Broth: 2 cups, low-sodium (or chicken/vegetable broth).
- Uncooked Long-Grain White Rice: 1 ½ cups, rinsed.
- Italian Seasoning: 2 teaspoons.
- Smoked Paprika: 1 teaspoon.
- Worcestershire Sauce: 1 tablespoon (optional, but adds great depth).
- Salt: 1 ½ teaspoons, or to taste.
- Black Pepper: 1 teaspoon, freshly ground.
- Shredded Cheese: 2 cups, a blend of mozzarella and sharp cheddar works well.
- Fresh Parsley: ¼ cup, chopped, for garnish.
Instructions
- Brown the Meat: Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef or turkey and cook, breaking it apart with a spoon, until it’s browned all over, about 5-7 minutes. Drain off any excess grease.
- Sauté the Aromatics: Add the diced onion to the skillet with the browned meat. Cook for 4-5 minutes, stirring occasionally, until the onion has softened and become translucent. Add the minced garlic and cook for another minute until fragrant. This step builds the foundational flavor of your dish.
- Incorporate the Peppers: Add the diced bell peppers to the skillet. Continue to cook for about 5 minutes, allowing the peppers to soften slightly but still retain a bit of a crisp-tender texture. They will continue to cook with the rice.
- Add Seasonings and Liquids: Sprinkle the Italian seasoning, smoked paprika, salt, and black pepper over the meat and vegetable mixture. Stir well to combine, allowing the spices to toast for about 30 seconds. Pour in the Worcestershire sauce, undrained diced tomatoes, tomato sauce, and beef broth. Stir everything together until well combined.
- Simmer with Rice: Bring the mixture to a low boil. Once it’s bubbling gently, stir in the rinsed uncooked rice. Ensure the rice is fully submerged in the liquid.
- Cook and Cover: Reduce the heat to low, cover the skillet tightly with a lid, and let it simmer for 20-25 minutes. It’s important not to lift the lid during this time, as the steam is what cooks the rice. The dish is ready when the rice is tender and has absorbed most of the liquid.
- Melt the Cheese: Remove the skillet from the heat. Uncover and sprinkle the shredded cheese evenly over the top. Place the lid back on for 2-3 minutes to allow the cheese to melt into a gooey, delicious blanket.
- Garnish and Serve: Garnish with fresh chopped parsley and serve hot.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-500 kcal