From craving to table
Instructions
- 1
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 5-6 minutes. Drain excess fat if needed and transfer the beef to a plate.
- 2
In the same skillet, add the remaining 1 tablespoon olive oil. Add the onion, bell pepper, and garlic. Sauté until softened, about 4 minutes.
- 3
Stir in the rice, smoked paprika, cumin, oregano, salt, and black pepper. Toast the rice, stirring often, for 1-2 minutes.
- 4
Add the drained diced tomatoes and chicken broth. Bring to a simmer.
- 5
Return the cooked beef to the skillet. Stir to combine, then cover and reduce heat to low. Simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- 6
Fluff the rice with a fork. Taste and adjust seasoning if needed.
- 7
Serve in bowls, garnished with chopped cilantro and lemon wedges on the side.