Ingredients
- 1 tablespoon olive oil
- 1 pound 90% lean ground beef
- 1 cup diced sweet yellow onion
- 1 teaspoon minced garlic
- 2 tablespoons tomato paste
- 1 cup diced red bell pepper
- ½ cup diced green bell pepper
- 14.5 ounce can fire roasted diced tomatoes
- 1 cup long grain white rice, like Jasmine
- 2½ cups low sodium beef broth
- 2 teaspoons Worcestershire sauce
- 3 tablespoons chopped fresh parsley, divided
- 2 teaspoons Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup shredded pepper Jack cheese
- ½ cup shredded sharp cheddar cheese
Instructions
- Heat the oil in a deep 12-inch skillet over MEDIUM heat. Add the ground beef, onion and garlic and cook, breaking up the beef with a spoon, until cooked through and crumbled.
- Drain the excess grease from the skillet and return it to the heat. Stir the tomato paste into the beef until well combined.
- Add the bell peppers, diced tomatoes, rice, beef broth, Worcestershire, 2 tablespoons fresh parsley, Italian seasoning, smoked paprika, salt and pepper. Stir to combine and bring the mixture to a boil.
- Reduce the heat to a simmer, cover and let cook until the rice is tender, 15 to 18 minutes.
- Stir the mixture to fluff the rice. Top with the cheese, cover and continue to cook over LOW until the cheese melts. Garnish with remaining parsley and serve.
