Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 cup long-grain white rice, uncooked
  • 2 cups beef broth, low sodium
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 2 tbsp taco seasoning
  • 1 tsp smoked paprika
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Heat the olive oil over medium-high heat in a 12-inch skillet. Add the ground beef, breaking it apart with a spatula, and cook until deeply browned.
  2. Stir in the diced onion and red bell pepper. Cook for 3–5 minutes until the onions become translucent and the peppers soften.
  3. Add the minced garlic, taco seasoning, and smoked paprika. Toast the spices for 60 seconds until fragrant.
  4. Stir in the uncooked rice, beef broth, and diced tomatoes. Bring the mixture to a boil, then immediately reduce heat to low.
  5. Cover with a tight-fitting lid and simmer for 15–18 minutes until the liquid is fully absorbed and the rice is tender.
  6. Remove the lid and sprinkle the shredded cheddar cheese evenly over the top. Cover for 1 more minute until the cheese is melted.