A hearty and comforting dinner featuring seasoned ground beef cooked with vegetables and served over fluffy white rice. This easy one-pan meal is perfect for a quick weeknight dinner.
1 tablespoon olive oil
1 pound ground beef
1 medium onion, diced
2 cloves garlic, minced
1 medium green bell pepper, diced
1 cup long grain white rice, rinsed
2 cups beef broth
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup canned diced tomatoes, drained
1/2 cup frozen peas
Heat olive oil in a large skillet over medium-high heat.
Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
Add the diced onion, minced garlic, and diced green bell pepper to the skillet. Cook for 3-4 minutes until the vegetables are softened.
Stir in the rinsed rice, ground cumin, paprika, dried oregano, salt, and black pepper. Cook for 1-2 minutes, stirring frequently, to toast the rice and spices.
Pour in the beef broth and add the drained diced tomatoes. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 15 minutes.
After 15 minutes, remove the lid and stir in the frozen peas. Cover again and cook for an additional 5 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and let the dish rest covered for 5 minutes before serving.