From craving to table
Instructions
- 1
In a large skillet or saucepan, heat 1 tablespoon olive oil over medium heat. Add ground beef and cook, breaking it up, until browned and cooked through, about 5-6 minutes. Drain excess fat and transfer beef to a plate.
- 2
Add remaining 1 tablespoon olive oil to the skillet. Sauté onion and red bell pepper until softened, about 4 minutes. Add garlic and cook for 1 minute more.
- 3
Stir in rice and toast for 1-2 minutes until lightly golden.
- 4
Add chicken broth, diced tomatoes, smoked paprika, cumin, chili powder, oregano, salt, and black pepper. Mix well and bring to a gentle boil.
- 5
Return cooked beef to the skillet. Reduce heat to low, cover, and simmer for 15-18 minutes, or until rice is tender and most of the liquid is absorbed.
- 6
Stir in frozen peas and cook uncovered for 2-3 minutes, until peas are hot and any excess liquid has evaporated.
- 7
Taste and adjust seasoning if needed. Serve in bowls, garnished with chopped cilantro and lime wedges.