Ingredients:

  • 1 lb (450g) lean ground beef (93% lean)
  • 1 tbsp (15ml) olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 2 cups (300g) bell peppers, diced
  • 1 cup (150g) carrots, finely diced
  • 1 cup (150g) frozen peas
  • 2 cups (390g) cooked gluten-free brown rice
  • 1 can (400g) diced tomatoes
  • 1 tbsp (15g) tomato paste
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/2 cup (120ml) low-sodium beef broth

Instructions:

  1. Heat olive oil over medium-high heat in a 12-inch skillet. Add the ground beef, breaking it apart with a spatula, and cook until mahogany-colored and no longer pink. Transfer the beef to a plate, leaving the rendered fat in the pan.
  2. Add diced onion and carrots to the skillet. Sauté for 4-5 minutes until onions are translucent and carrots have softened. Stir in minced garlic and cook for 60 seconds until fragrant.
  3. Stir in tomato paste, smoked paprika, and oregano; toast for 1 minute. Pour in diced tomatoes and beef broth, scraping the bottom of the pan to release the browned bits.
  4. Return the cooked beef to the pan. Fold in the cooked gluten-free rice, frozen peas, and diced bell peppers. Simmer on low heat for 5-7 minutes until the liquid has reduced by half and the sauce is velvety. Season with salt and pepper.