Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 cup long-grain white rice, uncooked
  • 1 cup carrots, diced small
  • 1 cup green bell pepper, diced
  • 2 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil over medium-high heat in a 12-inch deep skillet. Add ground beef and cook until browned and no longer pink.
  2. Add the diced onions, carrots, and bell peppers to the skillet and sauté until onions are translucent and vegetables have softened.
  3. Stir in minced garlic, tomato paste, oregano, and smoked paprika. Cook for 60 seconds until the paste is fragrant and deep red.
  4. Add the uncooked rice to the pan and stir for 2 minutes to coat the grains in the seasoned beef fat.
  5. Pour in the beef broth and stir to deglaze the bottom of the pan. Bring to a boil, then reduce heat to low.
  6. Cover with a tight-fitting lid and simmer for 15–18 minutes without lifting the lid.
  7. Remove from heat and let sit, covered, for 5 minutes. Fluff the rice with a fork and stir in fresh parsley before serving.