Ingredients
• 1 lb Ground Beef: Lean is best.
• 2 Large Bell Peppers: Diced (mix green and red for color).
• 1 Large Onion: Diced.
• 28 oz Diced Tomatoes: (One large can, undrained).
• 15 oz Tomato Sauce: (One small can).
• 2 cups Beef Broth: Or water with bouillon.
• 2 cups Cooked Rice: White or brown rice.
• Seasoning: 1 tsp dried oregano, 1 tsp garlic powder, salt, and black pepper to taste.
Preparation Method
1. Brown the Meat: In a large pot or Dutch oven, brown the ground beef over medium-high heat until no longer pink. Drain off any excess fat.
2. Sauté Vegetables: Add the diced onions and bell peppers to the pot with the beef. Cook for about 5 minutes until the vegetables begin to soften.
3. Simmer: Stir in the diced tomatoes, tomato sauce, beef broth, and seasonings. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20–30 minutes to let the flavors meld.
4. Add Rice: Stir in the cooked rice and let it heat through for another 5 minutes. (Tip: Adding the rice at the end prevents it from getting too mushy).
5. Serve: Ladle into large bowls. It’s even better the next day!