Ingredients
Scale
- 1 pound ground beef
- 1 cup long-grain white rice
- 2 cups beef broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
- Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the diced tomatoes (with their juices), dried oregano, paprika, salt, and pepper. Let the mixture simmer for a couple of minutes to allow the flavors to meld.
- Add the rice to the skillet and stir to coat it in the beef and tomato mixture.
- Pour in the beef broth, bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed the liquid.
- Fluff the mixture with a fork and garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Nutrition
- Fat: 18g
- Carbohydrates: 40g
- Protein: 20g
