Smoky Beef and Pepper Rice Skillet

• lean ground beefpatted dry16 oz
• red bell pepperdiced2
• oniondiced1/2 lb
• garlic cloveminced2
• tomato sauce1 can
• brown rice1 cup
• chili powder1 tsp
• smoked paprika1/2 tsp
• dried oregano1/2 tsp
• olive oil2 tsp
• salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely dice the red bell pepper and onion, and mince the garlic.
2. 2Do not rinse the ground beef. Pat it dry, season it with the salt and black pepper, and set it aside. Wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Warm the olive oil in a deep skillet over medium heat. Add the onion and bell pepper with a small pinch of salt, and cook for 4-5 minutes, until translucent and softened. Add the garlic, chili powder, smoked paprika, and oregano, and stir for 30-60 seconds, until fragrant.
4. 4Add the seasoned beef and break it into small pieces. Cook for 6-8 minutes, stirring occasionally, until browned and the thickest pieces reach 160F (71C) on an instant-read thermometer. The beef should be sizzling and no longer release liquid into the pan.
5. 5Stir in the brown rice, tomato sauce, and enough water to cover the rice by about 0.5 inch. Bring to a gentle simmer, cover, and cook for 20-25 minutes, stirring once, until the rice is tender with a slight chew and the sauce coats the grains.
6. 6Taste and adjust with salt and black pepper. Let the skillet stand for 3-4 minutes, until the mixture thickens slightly and the surface looks glossy.