Recipe Index

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 1 tbsp vegetable oil
• 1 lb ground beef
• 2 green bell peppers, diced (about 2½ cups)
• 1 onion, diced (about 2 cups)
• 2 garlic cloves, minced (about 1 tbsp)
• 1½ tsp salt
• 1 tsp black pepper
• 1 (14.5 oz) can diced tomatoes, with juices
• 1 (15 oz) can tomato sauce
• 2 cups beef broth
• 1 tsp dried oregano
• ½ tsp dried basil
• ¼ tsp dried parsley
• ¼ tsp paprika
• 1 cup grated mozzarella cheese, to serve

Method

1. Put the rice and water in a saucepan, bring to the boil, then cover, reduce to the lowest heat, and cook 15 minutes. Take off the heat and leave covered.
2. Meanwhile, heat the oil in a large pot over medium-high heat and brown the ground beef, breaking it up, until no pink remains. Drain off excess fat if needed.
3. Add the peppers and onion and cook 5 minutes until softening. Stir in the garlic, salt, pepper, oregano, basil, parsley, and paprika and cook 1 minute.
4. Add the diced tomatoes, tomato sauce, and beef broth. Bring to a simmer and cook 15–20 minutes, until the peppers are tender.
5. Stir the cooked rice into the soup, or spoon rice into bowls and ladle the soup over it so the rice keeps its bite. Serve topped with the mozzarella.

Prep: 15 min · Cook: 30 min · Total: 45 min

Nutrition (per serving, where published)