Hands On Time: 15 minutes
Total Time: 40 minutes
2 tablespoons olive oil
2 large onions, chopped
6 cloves garlic, finely chopped
2 pounds ground beef, chuck or round
1 (28-ounce) can diced tomatoes
2 cups water
1 green bell pepper, chopped
2/3 cup uncooked white rice
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
Dash chili powder
Salt and freshly ground pepper
In a large skillet, heat the olive oil over medium heat. Add the onions and garlic and cook, stirring frequently, until golden, about 7 minutes. Add the ground beef and continue to cook, breaking up the meat with a spoon, until no longer pink. Drain of excess fat.
Add the tomatoes, water, bell pepper, rice, oregano, Italian seasoning and chili powder. Season with salt and pepper.
Cover and cook until the rice is tender, 25 to 30 minutes. Serve hot.
Per serving: 425 calories (percent of calories from fat, 58), 23 grams protein, 21 grams carbohydrates, 2 grams fiber, 27 grams fat (10 grams saturated), 85 milligrams cholesterol, 90 milligrams sodium.
About the recipe
This one-pot supper is a good one for children or anyone who prefers milder food but it can also be spiced up. For a weeknight family meal, halve the recipe and serve with salad and rolls. To reduce the fat content, substitute ground turkey for the ground beef. It also can be made as a vegetarian or vegan dish with meatless “crumbles.”
Tester’s note: Bump up the flavor by stirring in 1/2 cup red wine with the tomatoes, increasing the oregano to 1 tablespoon and increasing the Italian seasoning and the chili powder to 2 teaspoons each.