Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 medium yellow onion, finely diced
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 cups long-grain white rice, uncooked
  • 3 cups beef broth, low sodium
  • 1 cup tomato sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Heat the skillet over medium-high heat. Add the ground beef, breaking it apart with your spoon, and cook without stirring for 3–4 minutes to develop a mahogany-colored crust.
  2. Stir in the diced onion and green pepper. Sauté for 5 minutes until the onions are translucent and edges are slightly charred.
  3. Add the minced garlic and cook for 60 seconds until fragrant.
  4. Push the beef mixture to the sides of the pan, creating a clear space in the center. Pour in the raw white rice and stir the grains constantly in the rendered beef fat for 3–5 minutes until the grains are opaque and golden-brown.
  5. Stir the toasted rice back into the beef. Add cumin, smoked paprika, salt, pepper, and cayenne.
  6. Pour in the beef broth, tomato sauce, and Worcestershire sauce. Stir once to combine.
  7. Bring to a boil, then immediately reduce heat to low. Cover with a tight lid and simmer for 18–20 minutes without lifting the lid.
  8. Remove from heat and let the pot sit, covered, for 5 minutes. Fluff gently with a fork to release the steam.