Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 3 large bell peppers (red, green, and orange), chopped into 1-inch pieces
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked and rinsed
  • 15 oz tomato sauce, no sugar added
  • 14.5 oz fire-roasted diced tomatoes, drained
  • 1.5 cups low-sodium beef broth
  • 1 tbsp balsamic vinegar
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1.5 cups shredded sharp white cheddar
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a large deep skillet or 5-quart Dutch oven over medium-high heat. Add the ground beef and sear until deeply caramelized and browned, breaking it up with a wooden spoon.
  2. Add the diced onion and chopped bell peppers to the skillet. Sauté for 5-7 minutes until the onions are translucent and peppers begin to soften.
  3. Stir in the minced garlic and uncooked rice. Toast the rice with the beef and aromatics for 2 minutes, ensuring each grain is lightly coated in oil.
  4. Pour in the tomato sauce, fire-roasted tomatoes, beef broth, balsamic vinegar, smoked paprika, and oregano. Stir well, scraping the bottom of the pan to release any flavorful browned bits (fond).
  5. Bring the mixture to a gentle boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.
  6. Remove the lid and sprinkle the shredded cheddar cheese over the top. Cover for 2-3 minutes until the cheese is melted and bubbly. Garnish with fresh parsley before serving.