Description
A hearty and one-skillet meal combining tender ground beef, fragrant vegetables, and rice simmered together in a rich tomato broth. Topped with melted cheese for a creamy finish, it’s a nostalgic comfort food perfect for busy dinners.
Ingredients
1 tbsp olive oil
1 lb ground beef (80/20 blend)
1 small onion, diced
1 cup chopped bell peppers
2 cloves garlic, minced
1 can (18–20 oz) tomato paste
2 cups water
1 cup long-grain rice
1/2 cup frozen corn
2 tbsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1/2 tsp salt
Black pepper to taste
1 1/2 cups shredded cheddar cheese
Instructions
Heat olive oil in a large skillet over medium heat.
Brown ground beef until no longer pink, then drain fat.
Add onion, bell peppers, and garlic; sauté until softened.
Stir in tomato paste and water until smooth.
Bring to a boil, then add rice and remaining seasonings (chili powder, cumin, paprika, salt, and pepper). Stir well.
Reduce heat to low, cover, and simmer for 18–20 minutes until rice is absorbed.
Stir in frozen corn during the last 5 minutes of cooking.
Uncover, sprinkle shredded cheese on top, and let melt slightly.
Serve directly from the skillet.
Notes
For a lighter version, use lean ground beef and reduced-fat cheese.
Add diced carrots or zucchini for extra vegetables.
Let the dish rest for 5 minutes before serving for cleaner portions.
Store leftovers in an airtight container in the fridge for up to 3 days.