30 - 45Min
Vegan adaptable
First, you'll want to cook your rice. You can use a rice cooker or a pot with a well-fitted lid on your stove-top
While the rice is cooking, place a large skillet over medium-high heat and add a bit of oil. Once the skillet is hot, add the finely chopped onions and minced garlic. Sauté until the onions become translucent, and the garlic is fragrant, usually around 2–3 minutes
Add the lean ground beef to the skillet and cook it on medium heat, breaking it apart with a spoon as it browns. This should take about 5–7 minutes
Add the veggies: Incorporate the diced bell pepper and carrots into the skillet with the ground beef. Sauté for an additional 3–4 minutes until the vegetables begin to soften
Stir in the hot rice, diced tomatoes, and cups of beef broth (or vegetable broth if you prefer a vegan option). Season with a teaspoon of salt and a teaspoon of black pepper to taste. Bring the mixture to a boil
Reduce the heat to low, cover the skillet, and let the mixture simmer for about 5–10 minutes, or until the rice is tender and has absorbed the liquid. This simmering step is crucial for developing the rich flavours of the dish
If desired, enhance the flavour by adding fresh herbs, a teaspoon of ground ginger, citrus zest, and a drizzle of lemon juice. These ingredients will provide a delightful contrast to the savoury and hearty nature of the dish
Remove the skillet from the heat and let the dish rest for a few minutes. This allows the flavours to meld together even further
