Ingredients
Equipment
Method
Prepare the Base
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
- Add diced onion to the skillet with the beef and cook until softened, about 3-5 minutes. Stir in minced garlic and cook for another minute until fragrant.
Combine & Simmer
- Stir in the chopped bell peppers, diced tomatoes (undrained), tomato sauce, beef broth, rinsed white rice, Italian seasoning, salt, and black pepper into the skillet. Bring the mixture to a simmer.
- Reduce heat to low, cover the skillet, and cook for 18-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
Finish & Serve
- Once the rice is cooked and liquid absorbed, remove the skillet from the heat. Sprinkle the shredded cheese evenly over the top of the mixture.
- Cover the skillet again for 2-3 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh chopped parsley before serving. Serve hot.
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Variations: For a richer flavor, add a tablespoon of Worcestershire sauce with the broth. You can also add a pinch of red pepper flakes for a little heat. Use brown rice instead of white, but increase cook time by 10-15 minutes and add a little more broth if needed.
Vegetarian Option: Omit the ground beef and use a plant-based ground substitute or a can of drained and rinsed lentils, adjusting cooking times as necessary.
Variations: For a richer flavor, add a tablespoon of Worcestershire sauce with the broth. You can also add a pinch of red pepper flakes for a little heat. Use brown rice instead of white, but increase cook time by 10-15 minutes and add a little more broth if needed.
Vegetarian Option: Omit the ground beef and use a plant-based ground substitute or a can of drained and rinsed lentils, adjusting cooking times as necessary.