Instructions
- Cook the beef and vegetables: In a large skillet or Dutch oven, add the ground beef and cook over medium-high heat until it begins to brown and release its fat, about 4–5 minutes. Use a spatula to break the meat into small crumbles for even cooking. Add the chopped bell peppers and finely chopped onion, stirring occasionally, until the vegetables soften slightly and the onion becomes translucent, about 5–7 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it burn.
- Add flavorings and liquids: Stir in the Worcestershire sauce, beef broth, tomato sauce, and diced tomatoes (including their juices). Add Italian seasoning, salt, and pepper to taste. Mix thoroughly to combine all ingredients, scraping the bottom of the pan to lift any flavorful browned bits from the beef. Bring the mixture to a gentle simmer so the flavors begin to meld together.
- Incorporate the rice: Add the uncooked rice directly to the pan, stirring well to ensure that it’s evenly distributed and fully submerged in the liquid. This step allows the rice to absorb all the savory flavors as it cooks. Cover the pan with a tight-fitting lid to retain steam, which is essential for proper rice cooking.
- Simmer until rice is tender: Reduce the heat to low and let the mixture cook covered for about 20–25 minutes, or until the rice is fully cooked and the liquid has been absorbed. Avoid lifting the lid too often, as this releases steam and may result in unevenly cooked rice. If needed, add a small splash of broth or water toward the end if the rice seems too dry.
Finish and serve:
