Ingredients:

  • 1 lb lean ground sirloin
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 3 large bell peppers (mixed red and green), chopped
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 4 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 cup long-grain white rice, uncooked
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add the ground sirloin, breaking it apart with a spoon until browned and mahogany-colored. Stir in the diced onion and garlic, sautéing for 3–5 minutes until the onion is translucent and fragrant.
  2. Stir in the chopped bell peppers and cook for another 5 minutes until they begin to soften. Pour in the diced tomatoes (with juices), beef broth, Worcestershire sauce, oregano, basil, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes.
  3. Stir in the uncooked white rice. Simmer for an additional 15–20 minutes, stirring occasionally, until the rice is tender and has absorbed the flavors of the broth.