Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 1½ cups long-grain white rice, uncooked
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups low-sodium beef broth
  • 1 cup tomato sauce
  • 1 tbsp Worcestershire sauce (halal)

Instructions:

  1. Heat 1 tbsp olive oil in a 12-inch deep skillet or Dutch oven over medium-high heat. Add 1 lb lean ground beef, season with ½ tsp salt and ¼ tsp black pepper, and cook, breaking it apart with a spoon, until browned and crumbly and it reaches an internal temperature of 160°F (71°C). Drain excess fat, leaving approximately one tablespoon in the pan.
  2. Stir in the diced yellow onion and red bell pepper. Sauté for 3–5 minutes until the vegetables soften. Add the minced garlic, 1 tsp ground cumin, and 1 tsp smoked paprika, stirring for 60 seconds until fragrant.
  3. Pour in 1½ cups uncooked long-grain white rice. Stir constantly for 2–3 minutes until the grains change from translucent to a pale gold/opaque color.
  4. Pour in 2 cups low-sodium beef broth, 1 cup tomato sauce, and 1 tbsp Worcestershire sauce. Stir once to combine and bring the mixture to a boil. Immediately reduce heat to low, cover with a tight-fitting lid, and simmer for 18–20 minutes without lifting the lid.
  5. Remove the skillet from the heat. Let the pot sit, covered, for 5 minutes to allow moisture to redistribute. Fluff gently with a fork before serving.