Ingredients
Scale
- 1 Tbsp. olive oil
- 1 lb. lean ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 3/4 tsp. salt
- 3/4 tsp. black pepper
- 1 (14.5oz.) can diced tomatoes
- 1 1/2 cups low-sodium beef stock
- 1 cup uncooked white long grain rice
- 2 Tbsp. tomato paste
- 1 1/2 tsp. Worcestershire sauce
- 1 cup shredded Cheddar, Monterey Jack, or a Cheddar-Jack cheese blend
- 1 Tbsp. chopped fresh parsley (optional)
Instructions
- Heat oil in a large skillet over medium heat. Add beef and press into an even layer. Cook untouched until browned, 4-5 minutes.
- Stir in onion, bell pepper, garlic, salt, and black pepper. Break meat up. Cook until meat is done and vegetables are tender, 5-6 minutes.
- Stir in tomatoes with juice, stock, rice, tomato paste, and Worcestershire. Bring to a boil. Reduce to simmer, cover, and cook until liquid is absorbed and rice is tender, 20-25 minutes.
- Remove from heat. Stir. Sprinkle cheese on top. Cover until cheese melts, about 2 minutes.
- Sprinkle with parsley if using and serve.
Notes
- Use lean ground beef to reduce grease
- Let rice cook undisturbed to prevent mushiness
- Brown rice requires longer cooking time and more liquid
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 520
- Sugar: 5g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg