Step by step

Method

4 steps

1. 1

   In a large deep skillet over medium-high, brown 1 lb ground beef with a pinch of salt, breaking it up, 5–7 minutes until no pink remains. Drain most of the fat and set the beef aside.

2. 2

   Add 1 tablespoon olive oil to the same skillet. Sauté 1 diced onion and 3 chopped bell peppers 5 minutes until the onion softens and the peppers lose their raw bite. Stir in 3 minced garlic cloves for 30 seconds.

3. 3

   Return the beef. Stir in 1 cup uncooked long-grain rice, 1 can (14.5 oz) diced tomatoes, 1 can (8 oz) tomato sauce, 2 cups beef or chicken broth, 1 teaspoon Italian seasoning, and black pepper. Bring to a boil, cover, and simmer 18–20 minutes, stirring once or twice, until the rice is tender and most of the liquid is absorbed.

4. 4

   Scatter 1 cup shredded mozzarella or cheddar on top, cover 2 minutes to melt, then taste and adjust salt. You want a thick, tomato-beef skillet with soft peppers and fluffy rice — not crunchy undercooked rice or a soupy stew.