Ingredients:

  • 1.5 lbs Lean Ground Beef
  • 1 large Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 Green Bell Peppers
  • 1 Red Bell Pepper
  • 4 cups Beef Broth
  • 15 oz Tomato Sauce
  • 14.5 oz Diced Tomatoes
  • 2 tbsp Tomato Paste
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dried Oregano
  • 1 tsp Smoked Paprika
  • 2 cups Cooked Long-Grain White Rice
  • Salt to taste
  • Black Pepper to taste
  • Fresh Parsley for garnish

Instructions:

  1. Place 1.5 lbs ground beef in the pot over medium high heat. Cook until no pink remains and the meat is deeply browned.
  2. Add the diced yellow onion to the beef. Cook 5 minutes until translucent and fragrant.
  3. Stir in 3 cloves of minced garlic. Cook 1 minute until you smell the sharp aroma soften.
  4. Push the meat aside and add 2 tbsp tomato paste. Stir 2 minutes until the color shifts to a deep rust. Note: This removes the raw metallic taste.
  5. Stir in 1 tsp dried oregano, 1 tsp smoked paprika, salt, and black pepper.
  6. Pour in 4 cups beef broth and 1 tbsp Worcestershire sauce. Scrape the bottom of the pot until all browned bits are dissolved into the liquid.
  7. Add 15 oz tomato sauce and 14.5 oz diced tomatoes. Bring to a boil, then reduce to a simmer.
  8. Stir in the chopped green and red bell peppers. Simmer 15 to 20 minutes until the peppers are tender but still hold their shape.
  9. Stir in 2 cups of cooked rice. Heat for 2 minutes until the rice is warmed through.
  10. Ladle into bowls and top with fresh parsley.