Description
This skillet meal features browned ground beef combined with long grain rice, sautéed onions, diced bell peppers, and minced garlic. The mixture simmers in beef stock and diced tomatoes until the rice cooks tender. The recipe takes about 30 minutes from start to finish and serves 4 people.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 cup long grain rice
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1 can (10 oz) Rotel tomatoes, drained
- 1 cup shredded cheddar cheese
- Chopped parsley for garnish
Instructions
- Brown the Beef: In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat if necessary.
- Sauté Vegetables: Add the chopped onion, diced bell pepper, and minced garlic to the skillet. Sauté until the vegetables are tender, about 3-4 minutes.
- Add Rice and Liquids: Stir in the long grain rice, diced tomatoes, beef broth, Worcestershire sauce, tomato paste, salt, and pepper. Bring to a boil.
- Simmer: Once boiling, reduce heat to low, cover the skillet, and simmer until the rice cooks tender, about 20 minutes. Stir occasionally to prevent sticking.
- Add Cheese: Once the rice is cooked, stir in the shredded cheddar cheese until melted and creamy.
- Serve: Garnish with chopped parsley and serve hot.
Notes
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 450kcal
- Fat: 25g
- Protein: 30g
- Carbohydrates: 30g
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Fat: 25
- Carbohydrates: 30
- Protein: 30