Beef and Tomato Rice
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1½ cups long-grain white rice, uncooked
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and black pepper, to taste
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a large skillet or slow cooker insert over medium heat.
- Add the onion and cook for 3–4 minutes until softened.
- Stir in the garlic and cook for 30 seconds.
- Add the ground beef and cook until browned. Drain any excess fat.
- Stir in the uncooked rice, diced tomatoes, tomato paste, beef broth, paprika, chili powder, cumin, salt, and pepper.
- Bring to a gentle boil, then reduce the heat to low.
- Cover and cook for 18–20 minutes, or until the rice is tender and the liquid has been absorbed. If using a slow cooker, cook on Low for 2½–3 hours.
- Fluff with a fork and let stand for 5 minutes before serving.
Serving Suggestions
- Garlic bread
- Green salad
- Steamed vegetables
- Shredded cheddar cheese
- Sour cream
Tips
- Add chopped bell peppers for extra flavor.
- Stir in shredded cheddar during the last few minutes for a cheesy version.
- Leftovers keep well in the refrigerator for up to 4 days.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6