Ingredients:
1 lb ground beef
1 cup long-grain white rice (uncooked)
1 small onion, finely chopped
1 green bell pepper, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, minced
2 1/4 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional, for heat)
2 tablespoons olive oil
Salt, to taste
Chopped green onions or parsley for garnish (optional)
Instructions:
Sauté the Veggies:
Heat olive oil in a large skillet over medium heat. Add onions, bell pepper, and celery. Cook until soft and fragrant, about 5 to 6 minutes.
Cook Time: 6 minutes
Brown the Beef:
Add ground beef to the skillet. Cook until no longer pink, breaking it apart with a spoon. Stir in minced garlic and cook for another 1 to 2 minutes.
Cook Time: 8 minutes
Season the Mixture:
Add paprika, thyme, black pepper, cayenne (if using), and a pinch of salt. Stir in Worcestershire sauce. Let simmer for 2 to 3 minutes to develop flavor.
Simmer Time: 3 minutes
Add Rice and Broth:
Stir in uncooked rice, then pour in the beef broth. Bring to a gentle boil, then reduce heat to low. Cover and simmer until rice is cooked and liquid is absorbed, about 18 to 20 minutes.
Simmer Time: 20 minutes
Fluff and Serve:
Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and garnish with chopped green onions or parsley if desired.
Rest Time: 5 minutes
Prep Time: 10 minutes
Cooking Time: 37 minutes
Total Time: 47 minutes
Kcal: Approximately 420 kcal per serving
Servings: 4 to 5 servings
