Ingredients
Scale
- 1 lb extra-lean ground beef
- 1/2 cup diced yellow onion
- 3 cloves garlic minced
- 2 cups dice large bell peppers
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 14.5 oz can diced tomatoes with juices
- 2 cups beef broth
- 8 oz can tomato sauce
- 1 tablespoon soy sauce
- 1 teaspoon italian seasoning
- 1 cup riceselect texmati® white rice uncooked
- 1½ cups shredded cheddar cheese or cheddar blend
Instructions
- In a large pot over medium-high heat, brown the ground beef along with the diced onions and minced garlic for about 5–7 minutes, breaking the beef into small pieces as it cooks.
- Add the diced bell peppers, along with the salt and pepper. Continue to cook for an additional 5–7 minutes, until the peppers begin to soften. (If using beef that's not extra-lean, drain off excess fat at this point.)
- Lower the heat to medium and mix in the diced tomatoes with their juices, beef broth, tomato sauce, soy sauce, and Italian seasoning. Stir well and bring to a boil.
- Stir in the uncooked rice, return the mixture to a boil, then reduce heat to low. Cover the pot and let simmer for 25 minutes, or until the rice is tender.
- Take off the heat and top with shredded cheese.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to customize with your favorite vegetables or swap in ground turkey for a lighter option.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
This dish can be doubled for meal prep, and it reheats well.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 422
- Sugar: 4g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg