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