Ingredients
• 1 tbsp olive oil
• 1 lb (450g) lean ground beef (or plant-based crumbles)
• 1 onion, diced
• 3 garlic cloves, minced
• 2 bell peppers (red + green), diced
• 1 (28 oz) can crushed tomatoes
• 4 cups low-sodium beef or vegetable broth
• ½ cup uncooked long-grain white rice (or quinoa for lower carb)
• 1 tsp dried oregano
• 1 tsp smoked paprika
• Salt & black pepper to taste
• Optional: ¼ cup grated Parmesan or fresh parsley for garnish
Instructions
- Heat oil in a large pot or Dutch oven over medium-high. Brown beef 5–6 min; drain excess fat.
- Add onion; cook 4–5 min until soft. Stir in garlic and bell peppers; cook 3–4 min more.
- Pour in crushed tomatoes and broth. Stir in rice, oregano, paprika, salt, and pepper.
- Bring to a boil. Reduce heat to low; cover and simmer 20–25 min, until rice is tender.
→ If using quinoa: Simmer 12–15 min instead. - Taste and adjust seasoning. For a thicker texture, simmer uncovered 5–10 min longer.
- Serve hot, topped with Parmesan or fresh parsley. Pairs beautifully with crusty bread or a simple green salad.
PREP TIME & NUTRITION (per serving, serves 6):
Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min | Servings: 6 | Calories: 290 | Net Carbs: 28g | Fats: 12g | Protein: 20g