Skillet Beef and Peppers with Rice
Ingredients
- 1 poundground beef
- 3bell peppers (red, yellow, or a mix)
- 1 mediumyellow onion
- 3 clovesgarlic
- 1½ cupslong-grain white rice
- 3 cupsbeef broth
- 2 tablespoonstomato paste
- 2 tablespoonsolive oil
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ½ teaspoonpaprika
Prep
- 01
Dice the bell peppers into bite-sized pieces (about 1 inch).
- 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 the ground beef and cook, breaking it up as it browns, until no pink remains, about 5-7 minutes. Drain excess fat if needed. Transfer beef to a plate.
- 02
Add the remaining 1 tablespoon oil to the same skillet. Stir in the onion, peppers, and garlic. Cook, stirring occasionally, until the peppers are softened and the onion is translucent, about 6-8 minutes.
- 03
Stir in the tomato paste and cook for 1 minute until it darkens slightly. Add the rice and stir constantly for 2 minutes to lightly toast it.
- 04
Pour in the beef broth and return the cooked beef to the skillet. Season with salt, black pepper, and paprika. Stir once, then bring to a boil.
- 05
Reduce heat to low, cover, and simmer for 18-20 minutes, until the rice is tender and the liquid is absorbed. Let rest for 2 minutes off heat, then fluff with a fork and serve.
Spice Tips
For a subtle smoky depth, use smoked paprika instead of regular. If you like gentle heat, add a pinch of cayenne pepper when you add the paprika. A squeeze of fresh lime juice at the end brightens the whole dish.
Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop with a splash of broth.