Prep time: 15 mins | Cook time: 25–30 mins | Servings: 6
Ingredients
- The Protein: 1.5 lbs ground beef.
- The Rainbow Veggies:
- 1 red bell pepper, chopped.
- 1 yellow bell pepper, chopped.
- 1 green bell pepper, chopped.
- 1 small yellow onion, diced.
- The Grains: 3 cups cooked white or brown rice.
- The Savory Base:
- 2 tbsp soy sauce or Worcestershire sauce.
- 1/2 cup beef broth (to keep it moist).
- 1 tsp garlic powder.
- Seasoning: Salt and black pepper to taste.
Instructions
- Brown the Beef: In a large skillet over medium-high heat, cook the ground beef until no longer pink. Drain excess grease.
- Sauté Veggies: Add the chopped red, yellow, and green bell peppers along with the onion to the skillet. Sauté for 5–7 minutes until the vegetables are tender-crisp and colorful.
- Combine: Stir in the cooked rice, garlic powder, soy sauce (or Worcestershire), and beef broth. Toss everything together until the rice is well-coated and the colors are evenly distributed.
- Simmer: Reduce heat to low and cover. Let the mixture simmer for 5 minutes to allow the flavors to meld and the rice to soak up the savory liquids.
- Finish: Taste and adjust seasoning with salt and pepper.
- Serve: Transfer to a large glass serving bowl and serve while steaming hot.