Ingredients:

  • 1 lb lean ground beef (85/15)
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1.5 cups long grain white rice
  • 2.5 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp sea salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Place a 12 inch deep skillet over medium high heat. Add the 1 lb ground beef and break into large chunks. Let sit undisturbed for 3 to 4 minutes until a deep mahogany crust forms. Note: Patience here pays off in flavor.
  2. Break the beef into smaller crumbles with your spoon and drain all but 1 tablespoon of the rendered fat into a safe container.
  3. Lower the heat to medium. Add the diced yellow onion, chopped bell pepper, and 3 cloves of minced garlic. Sauté for 3 to 4 minutes until the vegetables are softened and aromatic.
  4. Add the 1.5 cups of dry long grain rice directly to the skillet. Stir constantly for 2 minutes to toast the grains until they become slightly translucent at the edges.
  5. Stir in the 2.5 cups beef broth, 1 tbsp Worcestershire sauce, smoked paprika, oregano, salt, and pepper. Bring the mixture to a rapid boil.
  6. Cover the skillet with that tight fitting lid and reduce the heat to low. Simmer for 15 to 18 minutes until the liquid is fully absorbed.
  7. Remove the skillet from the heat entirely. Keep the lid on — do not peek!—and let the dish rest for 5 minutes to allow the residual steam to finish the rice.
  8. Remove the lid and gently fluff the mixture with a fork to separate the grains and distribute the beef evenly.