Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 large bell peppers (mixed colors), diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 cup beef broth
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup uncooked long-grain white rice
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a 12-inch deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and no longer pink. Drain any excess grease if necessary.
  2. Stir in the diced onion and bell peppers. Sauté for 4–5 minutes until the onions are translucent and the peppers have softened slightly. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Add the uncooked rice, diced tomatoes (with juice), beef broth, oregano, paprika, salt, and pepper. Stir well to combine.
  4. Bring the mixture to a gentle boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15–18 minutes until the rice is tender and liquid is absorbed.
  5. Remove the lid and sprinkle the shredded cheddar cheese evenly across the top. Cover again for 1–2 minutes until the cheese is completely melted. Garnish with fresh parsley before serving.