Ingredients:

  • 1 lb lean ground beef (85% or 90%)
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 cups uncooked long-grain white rice
  • 3 cups low sodium beef broth
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano

Instructions:

  1. Heat the olive oil in a 12-inch high-sided skillet over medium-high heat. Add the ground beef, spreading it across the pan. Let it sit undisturbed for 3-4 minutes to develop a deep brown crust before breaking it into crumbles. Cook until no pink remains, then remove the beef to a plate, leaving the rendered fat in the pan.
  2. Lower the heat to medium. Add the diced onion and bell pepper, stirring frequently for 5 minutes until the edges are translucent. Stir in the minced garlic, tomato paste, smoked paprika, and oregano. Cook for 1 minute until the paste turns a deep brick red.
  3. Stir in the uncooked rice, coating every grain in the aromatic oil. Pour in the beef broth and stir to scrape up any browned bits (fond) from the bottom of the pan. Return the cooked beef to the skillet.
  4. Bring the mixture to a boil, then immediately reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until the liquid is absorbed and rice is tender.