Ingredients
- 2 teaspoons olive oil
- 1 pound lean ground beef
- 1 medium onion chopped
- 1 green bell pepper chopped
- 1 jalapeño, seeded and diced
- 3 cloves garlic minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 1 can diced tomatoes (15 ounces)
- 1 2/3 cups low-sodium beef broth
- 1 cup uncooked white long-grain rice
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 3/4 cup shredded cheddar cheese
- Fresh parsley chopped, optional
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the lean ground beef and use a spatula to press it into an even, flat layer. Cook until the beef is browned on the bottom. Drain excess fat if necessary.
- Incorporate the chopped onion, green bell pepper, jalapeño, and minced garlic. Add onion powder, cumin, oregano, salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables are tender.
- Mix in the diced tomatoes with their juice, beef broth, rice, tomato paste, and Worcestershire sauce. Stir well and bring the mixture to a boil over high heat.
- Lower the heat, cover, and let it simmer for 15-20 minutes, or until the rice becomes tender and most of the liquid has been absorbed. Adjust salt and other seasonings as necessary.
- Remove from heat, sprinkle the shredded cheddar cheese evenly over the top, cover for an additional 2 minutes to allow the cheese to melt, and garnish with parsley if using.
