Ingredients
🥄 1 lb ground beef
🥄 1 medium onion (chopped)
🥄 1 green bell pepper (chopped)
🥄 1 cup uncooked rice
🥄 1 can (15 oz) diced tomatoes (undrained)
🥄 1 1/2 cups beef broth
🥄 1 tsp salt
🥄 1/2 tsp black pepper
🥄 1 tsp garlic powder
🥄 1/2 tsp paprika
🥄 1 cup shredded cheddar cheese
Instructions
👨🍳 Brown ground beef in a large skillet over medium-high heat, draining excess fat after 8-10 minutes.
👨🍳 Add chopped onion and bell pepper, sauté until soft and translucent, about 5 minutes.
👨🍳 Stir in uncooked rice, diced tomatoes with juices, and beef broth.
👨🍳 Season with salt, black pepper, garlic powder, and paprika.
👨🍳 Bring to a boil, then reduce heat and simmer covered for 20 minutes without stirring.
👨🍳 Uncover, sprinkle cheese on top, and let melt for 2-3 minutes.
👨🍳 Serve hot directly from the skillet.
Notes
Store leftovers in the refrigerator for up to 4 days. Reheat on stovetop or in the microwave. Can be frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15