Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 finely chopped green bell pepper
- 1 finely chopped red bell pepper
- 1 finely chopped small onion
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 3 minced garlic cloves
- 15-ounce can tomato sauce
- 2 x 14½-ounce cans fire-roasted tomatoes
- 2 tablespoons brown sugar
- 2 cups low-sodium beef broth
- ¾ cup uncooked rice (white or brown)
- Salt and black pepper, to taste
- Shredded cheddar cheese, to serve
- 1 tablespoon chopped fresh parsley, to serve (optional)
Instructions
- Heat the oil in a large pot and add the ground beef.
- Cook until about half-browned, breaking it up with a wooden spoon.
- Add the vegetables and cook some more, until the meat is browned throughout.
- Drain off the excess grease.
- Turn down the heat and add the oregano, thyme, basil, and garlic, stirring all the time.
- Now add the tomato sauce, fire-roasted tomatoes, sugar, rice, and beef broth.
- Bring the mixture to a boil and then turn down the heat, cover, and simmer until the rice is tender.
- Season with salt and pepper and serve sprinkled with cheese and parsley if liked.
- Cook Time: 35 minutes