Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 2 cups long-grain white rice (uncooked)
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup low-sodium tomato sauce
  • 2 cups low-sodium beef broth
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat the olive oil in the skillet over medium-high heat. Add the lean ground beef, breaking it apart with your spoon until it is crumbly and browned.
  2. Stir in the diced onion and red bell pepper, cooking until the onions are translucent and the peppers have softened.
  3. Push the meat mixture to the side and add the dry rice to the center of the pan. Stir constantly for 3-5 minutes until the edges of the rice grains turn translucent and they smell nutty and golden.
  4. Stir in the garlic, cumin, smoked paprika, salt, and pepper, cooking for just 60 seconds until fragrant.
  5. Pour in the tomato sauce and beef broth, stirring well to scrape up any browned bits from the bottom of the pan.
  6. Bring to a boil, then immediately reduce heat to low. Cover with a tight lid and simmer for 18-20 minutes without lifting the lid.
  7. Once the liquid is absorbed and the rice is fluffy, remove from heat and stir in the fresh lime juice.