Ingredients
Scale
- 1 lb ground beef
- 1 cup long-grain white rice
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup diced bell peppers
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional, for topping)
Instructions
- In a large skillet over medium heat, brown the ground beef. Drain any excess fat.
- Add the chopped onion and bell peppers to the skillet. Sauté for about 3-4 minutes until they start to soften.
- Stir in the minced garlic, chili powder, and cumin. Cook for an additional minute until fragrant.
- Add the rice, beef broth, and canned tomatoes. Stir everything together and bring to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is tender and has absorbed most of the liquid.
- Remove from heat and fluff with a fork. If desired, top with shredded cheese and let it melt before serving.
- Prep Time: 10
- Cook Time: 20