Ingredients:

  • 1 lb lean ground beef (93/7)
  • 3 large bell peppers (green, red, and orange), diced into 1/2 inch pieces
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 14.5 oz fire-roasted diced tomatoes, undrained
  • 15 oz tomato sauce, no salt added
  • 1 tbsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 2 cups cooked long-grain white rice
  • Salt and black pepper to taste

Instructions:

  1. Place a large Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into small crumbles. Let the meat sit for 2-3 minutes to develop a dark, savory crust. Once browned, drain any excess fat.
  2. Lower the heat to medium. Toss in the diced onions and bell peppers. Sauté for 5-7 minutes until the onions are translucent and the peppers have softened slightly but still hold their shape.
  3. Stir in the minced garlic for the last 60 seconds until fragrant.
  4. Add the beef broth, fire-roasted diced tomatoes, tomato sauce, Italian seasoning, and smoked paprika. Stir to combine and bring to a simmer.
  5. Reduce heat and simmer for 25 minutes to allow flavors to meld. Just before serving, stir in the pre-cooked rice and season with salt and pepper to taste.