Ingredients
Units
Scale
- 1/2 cup white rice, rinsed and drained
- 1 tablespoon olive oil
- 2 red bell peppers, cored and chopped
- 1 onion, chopped
- 1 garlic clove, minced
- 1 pound lean ground beef
- 1 tablespoon taco seasoning
- 1 4-ounce can diced green chiles, with the juices
- 1 14.5-ounce can diced or chopped tomatoes, with the juices
Instructions
- In a medium saucepan, combine the white rice with 1 cup of water. Bring to a boil, then reduce the heat to low, cover, and cook the rice for 15-18 minutes.
- While the rice is cooking, heat up the oil in a large skillet over medium heat.
- Add the chopped bell pepper, onion, and garlic, and sauté until softened, about 2-3 minutes.
- Carefully transfer the sauteed vegetables to a bowl and set aside while you cook the meat.
- Add the ground beef to the skillet and use a spatula or wooden spoon to break up the meat. Once the meat starts to cook, add the taco seasoning, green chiles, and diced tomatoes. Then, add the sauteed vegetables and carefully stir everything together.
- Once the meat is fully cooked, stir in the cooked rice. Stir one more time and serve hot.
Notes
- Be sure to use a large enough skillet that can hold the cooked vegetables, meat, and rice. I recommend using at least a 12-inch or 14-inch skillet that has a lid.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
- If you want to add more protein to the dish, feel free to cook the rice in chicken bone broth (use the same amount of broth in place of water).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main dish
- Method: Stovetop
- Cuisine: Healthy
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 255
- Sugar: 7.4 g
- Sodium: 231.2 mg
- Fat: 7.4 g
- Saturated Fat: 2.2 g
- Carbohydrates: 19.3 g
- Fiber: 4 g
- Protein: 27.2 g
- Cholesterol: 67.8 mg