Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 large yellow onion, diced
  • 3 large bell peppers (red, green, and orange), chopped into 1-inch pieces
  • 3 cloves garlic, minced
  • 1.5 cups long-grain white rice, uncooked
  • 15 oz tomato sauce
  • 14.5 oz fire-roasted diced tomatoes
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1.5 cups sharp cheddar cheese, shredded
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat a large deep skillet or 5-quart Dutch oven over medium-high heat. Add the ground beef and cook until deeply browned and crispy, breaking it into small crumbles. Drain all but one tablespoon of the rendered fat.
  2. Reduce heat to medium. Add the diced onion and half of the chopped bell peppers. Sauté for 4–5 minutes until the onion is translucent and peppers begin to soften.
  3. Stir in the minced garlic and the uncooked white rice. Sauté for 1-2 minutes to toast the rice grains slightly in the remaining fat.
  4. Pour in the tomato sauce, diced tomatoes (with juices), beef broth, Worcestershire sauce, smoked paprika, and oregano. Season with salt and pepper. Stir well to combine.
  5. Bring the mixture to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 15 minutes, or until the rice is tender and has absorbed most of the liquid.
  6. Stir in the remaining half of the chopped bell peppers. Sprinkle the shredded cheddar cheese over the top. Cover for 2 minutes until the cheese is completely melted.
  7. Garnish with fresh parsley and serve immediately.