Ingredients
Equipment
Method
Brown the beef and vegetables
- Heat a large cast iron skillet over medium-high heat and brown the ground beef with the diced onion and diced bell pepper, then drain off excess fat.
- Add the minced garlic, garlic powder, onion powder, Worcestershire sauce, salt, and pepper and cook for 1 minute, stirring, until fragrant.
Simmer the rice in tomato broth
- Stir in the long-grain white rice, diced tomatoes, and beef broth, then bring the mixture to a boil.
- Reduce heat to low, cover, and cook for 20 minutes until the rice is tender and the liquid is absorbed.
Finish and serve
- Fluff the rice with a fork and adjust seasoning with more salt and pepper if needed.
- Top with shredded cheddar, cover for 1 minute until melted, then garnish with fresh parsley.
Notes
For best texture, keep the skillet covered during the 20-minute low simmer so the rice absorbs liquid evenly. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat with a splash of broth or water. Freezing is not recommended because rice can soften after thawing. For a lighter swap, use lean ground beef (90% or 93%) to reduce fat while keeping the same flavor profile.
