Ingredients:

  • 1 pound ground beef
  • 1 cup long-grain white rice
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup diced bell peppers (any color)
  • 1 can diced tomatoes (15 oz)
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup frozen peas
  • Fresh parsley, chopped (optional)

Instructions:

  1. Heat the pot over medium heat and add the ground beef. Cook until browned, breaking it apart with a spatula. Drain excess fat if necessary.
  2. Stir in the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
  3. Add diced bell peppers and cook for an additional 2 minutes.
  4. Stir in the rice, followed by the diced tomatoes, beef broth, Worcestershire sauce, oregano, smoked paprika, salt, and pepper.
  5. Bring the mixture to a gentle boil.
  6. Reduce heat to low, cover the pot, and let it simmer for 20 minutes, or until the rice is tender.
  7. Stir in frozen peas during the last 5 minutes of cooking.
  8. Remove from heat, fluff with a fork, and garnish with chopped parsley if desired.