Ingredients
- 2 teaspoons olive oil
- 1 pound lean ground beef
- 3 bell peppers any color, chopped
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 1/2 tablespoons tomato paste
- 10 ounces tomato sauce
- 1 can diced tomatoes (15 ounces) drained
- 1 cup beef broth or water
- 1 cup long-grain white rice rinsed
- 1 1/4 cups cheddar cheese shredded
- 1 tablespoon balsamic vinegar optional
- Fresh parsley chopped, for garnish
Instructions
- In a large skillet, warm the olive oil over medium heat. Add the ground beef, chopped bell peppers, onion, and garlic along with the Italian seasoning, dried oregano, paprika, salt, and pepper.
- Cook until the beef is browned and the vegetables start to soften, about 7-8 minutes.
- Stir in the tomato paste and cook for an additional 1 to 2 minutes. Add the tomato sauce, diced tomatoes, beef broth, and rinsed rice.
- Bring the mixture to a boil. Then reduce the heat, cover, and let it simmer until the rice is tender and the liquid is mostly absorbed, about 15 to 25 minutes. If at any point the mixture seems dry, add more broth as needed.
- Turn off the heat and stir in the shredded cheddar cheese until melted. For extra flavor, drizzle with balsamic vinegar if desired.
- Serve warm, garnished with parsley.