Have you ever made this ground beef recipe before?

Ingredients

• 1 each Onion (medium, diced)
• 2 each Bell Peppers (any color, diced)
• 4 cloves Garlic (minced)
• 2 pounds Ground Beef (80% lean)
• 2 cups White Rice (long‑grain, rinsed)
• 3 cups Bone Broth (low‑sodium, enough to cover rice)
• 2 tbsp Olive Oil (for sautéing)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Paprika (optional, adds color)
• 1 cup Cheddar Cheese (shredded)

Instructions

1. Prep Vegetables

   Dice the onion and bell peppers into uniform ½‑inch pieces and mince the garlic.

   Time: PT5M

2. Sauté Aromatics

   Heat olive oil in the large skillet over medium heat. Add the onion, bell peppers, and garlic; sauté until softened, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Brown the Ground Beef

   Add the ground beef to the skillet, break it up with the wooden spoon, season with salt, pepper, and paprika. Cook until the meat is fully browned and no pink remains, about 8 minutes.

   Time: PT8M

   Temperature: medium‑high heat

4. Incorporate the Rice

   Stir in the rinsed white rice, coating each grain with the seasoned meat mixture. Cook for 2 minutes to lightly toast the rice.

   Time: PT2M

5. Add Bone Broth

   Pour in the bone broth, enough to just cover the rice (about 3 cups). Increase heat to high and bring the mixture to a rolling boil, scraping the bottom of the pan.

   Time: PT3M

   Temperature: high heat

6. Simmer

   Reduce the heat to low, cover the skillet with a lid, and let it simmer for 20 minutes until the rice is tender and the liquid is absorbed.

   Time: PT20M

   Temperature: low

7. Finish with Cheese

   Remove the lid, sprinkle shredded cheddar cheese evenly over the top, and cover again for 3 minutes on low heat until the cheese melts.

   Time: PT3M

   Temperature: low

8. Serve

   Allow the skillet to rest for 2 minutes, then serve hot straight from the pan or portion into bowls.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Onion: shallot, leek
• Instead of Bell Peppers: poblano pepper, zucchini
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Ground Beef: ground turkey, ground pork
• Instead of White Rice: basmati rice, jasmine rice
• Instead of Bone Broth: beef broth, water with bouillon
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Paprika: smoked paprika
• Instead of Cheddar Cheese: Monterey Jack, Mexican blend cheese

Equipment Needed

• Large Skillet
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Measuring Cups
• Ladle (optional)
• Cheese Grater (optional)

Critical Steps — Do Not Skip

• Sauté the onion, bell peppers, and garlic until softened
• Brown the ground beef completely
• Add enough bone broth to fully cover the rice before boiling
• Simmer covered on low heat for 20 minutes without stirring

Chef Tips from the Video

• Using bone broth instead of water adds depth and richness to the rice.
• For extra flavor, deglaze the pan with a splash of red wine after browning the beef before adding the broth.
• A pinch of smoked paprika gives a subtle smoky note without overpowering the dish.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days.

Freezer: Portion and freeze for up to 2 months; reheat directly from frozen or thaw overnight.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Dice the onion, peppers, and garlic a day ahead and store in an airtight container in the fridge.
• Cook a larger batch and refrigerate; reheat in the microwave or a skillet with a splash of broth.
• Grate the cheese ahead of time and keep it sealed to retain freshness.

Frequently Asked Questions