Ingredients
Scale
- 1 lb. lean ground beef
- 1/2 medium yellow onion, diced
- 3–4 minced garlic cloves
- 2 cups beef or chicken broth
- 3/4 cup Jasmine rice (white)
- 2 seeded and chopped bell peppers (any color)
- 1 (14 oz.) can diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 12–15 grinds of black pepper (freshly ground)
- 1 cup shredded mozzarella cheese
- Optional: chopped parsley for garnish
Instructions
- Brown the beef, onion, and garlic: Start by heating your skillet over medium-high heat. Once it’s hot, add the ground beef, diced onion, and minced garlic. Stir frequently for about 4-5 minutes until the beef is fully cooked and browned. You want the onions to be soft and the garlic fragrant. (Tip: Don’t skip draining any extra grease if you’re using fattier beef – it keeps the dish lighter and less greasy.)
- Add the rice, broth, and veggies: Now it’s time to add the rice, broth, chopped bell peppers, canned tomatoes (with their juice), tomato paste, Worcestershire sauce, Italian seasoning, salt, and pepper. Give everything a good stir so the flavors mix well. Increase the heat to bring it to a simmer, then reduce to medium-low. Cover the skillet and let it cook for about 18-20 minutes. (Tip: Try not to lift the lid too often – keeping the steam in helps the rice cook evenly.)
- Check the rice: After about 18 minutes, check if the rice is tender and most of the liquid has been absorbed. If it’s still a bit undercooked, give it a few more minutes. You’ll know it’s ready when the rice is fluffy and the flavors have melded together.
- Top with cheese and finish: Once the rice is tender, give the skillet a gentle stir, then sprinkle the shredded mozzarella on top. Cover again for a couple of minutes until the cheese is melty, or if you like a golden-brown finish, pop it under the broiler for 1-2 minutes.
- Garnish and serve: Sprinkle some fresh parsley or your favorite herbs on top for a little color and freshness. Serve it straight out of the skillet and dig in!
Notes
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. When reheating, you can either microwave individual portions or warm them in a skillet over low heat with a splash of broth to prevent the rice from drying out. (Tip: Reheat gently to keep the cheese melty!)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner