Ingredients:

  • 1 lb lean ground beef (90/10)
  • 2 large bell peppers (red and green), diced into 1/2-inch pieces
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice
  • 1.5 cups low-sodium beef broth
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.5 tsp fine sea salt
  • 0.25 tsp cracked black pepper
  • 0.25 cup fresh parsley, chopped
  • 0.5 cup shredded sharp cheddar cheese
  • 1 lime, cut into wedges

Instructions:

  1. Sauté the peppers. Set your 12 inch heavy skillet over medium high heat. Add a splash of oil and sauté the 2 diced bell peppers for 3-4 minutes until the edges are slightly charred but the centers remain crisp. Remove them and set aside in a small bowl.
  2. Sear the ground beef. In that same hot skillet, add the 1 lb of ground beef. Spread it into an even layer with your spatula. Let it sit undisturbed for 3 minutes until a mahogany colored crust develops on the bottom.
  3. Brown and crumble. Break up the meat with your spatula and continue cooking for another 2-3 minutes until the pink color has completely disappeared.
  4. Aromatic build. Add the diced yellow onion to the beef and sauté for 2-3 minutes until the onion is translucent and soft.
  5. Toast the spices. Stir in the minced garlic, 1 tbsp tomato paste, 1 tsp smoked paprika, 1 tsp oregano, and 0.5 tsp red pepper flakes. Cook for 1 minute until the aroma fills the kitchen and the tomato paste darkens.
  6. Toast the rice. Add the 1 cup of dry rice to the beef mixture. Stir constantly for 2 minutes until the grains look slightly translucent at the edges and smell nutty. Note: This coating of fat prevents clumping.
  7. Simmer. Pour in the 1.5 cups of beef broth. Stir once to scrape up any browned bits from the bottom. Bring to a boil, then immediately reduce the heat to low.
  8. Steam. Cover with a tight fitting lid and simmer for 15-18 minutes until all the liquid is absorbed and the rice is tender. Don't peek!
  9. Finish. Remove from heat. Fold the sautéed bell peppers back into the rice. Sprinkle with 0.5 cup shredded cheese and parsley.
  10. Melt and serve. Cover the pan for 2 minutes until the cheese is molten and bubbly. Serve immediately with lime wedges.