Ingredients
- 1 pound lean ground beef
- 1 cup white onion diced
- 1 cup green bell pepper diced
- 2 cloves garlic minced
- 1 cup long-grain white rice
- 1 14.5-ounce can diced tomatoes undrained
- 1 8-ounce can tomato sauce
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 2 cups low-sodium beef broth
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
Instructions
- In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
- Add the diced onion, green bell pepper, and minced garlic to the skillet with the beef. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
- Stir in the uncooked rice, diced tomatoes, tomato sauce, chili powder, cumin, paprika, and beef broth. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer until the rice is cooked and the liquid is absorbed, about 20 minutes.
- Remove from heat, fluff the rice with a fork, and garnish with chopped cilantro before serving.
