Skillet Ground Beef with Peppers and Rice
Ingredients
- 1 poundground beef
- 2 mediumbell peppers
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 cuplong-grain white rice
- 2 cupsbeef broth
- 2 tablespoonstomato paste
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
- 1 teaspoonpaprika
Prep
- 01
Dice 2 medium bell peppers into 1/2-inch pieces.
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5–7 minutes. Drain excess fat if needed. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 02
Push the beef to the side of the skillet. Add remaining 1 tablespoon olive oil and the diced onion. Cook, stirring, until softened, about 2 minutes.
- 03
Add minced garlic and cook for 30 seconds until fragrant.
- 04
Stir in tomato paste and 1 teaspoon paprika. Cook for 1 minute, stirring constantly.
- 05
Add diced bell peppers and stir to combine. Cook for 2–3 minutes.
- 06
Pour in rice and stir to coat with oil. Toast for 1–2 minutes.
- 07
Add beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 15–18 minutes, until rice is tender and liquid is absorbed.
- 08
Taste and adjust seasoning with salt and pepper. Serve warm.
Spice Tips
For warmth, add 1/4 teaspoon cayenne or red pepper flakes with the paprika. For depth, stir in 1/2 teaspoon smoked paprika instead of regular. A squeeze of fresh lime juice at the end brightens the dish.
Leftovers keep refrigerated for up to 3 days and reheat gently with a splash of broth.