Ingredients
- 450 g lean ground beef
- 1 cup long-grain white rice
- 2 cups water
- 500 g frozen mixed vegetables
- 796 ml canned diced tomatoes
- 1 medium yellow onion
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 0.5 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup shredded cheddar cheese
Love this recipe?
Sign up free to save it to your cookbook, add it to a meal plan, and get an automatic grocery list.
Get Started Free →
Instructions
- **Prep:** Chop the onion and mince the garlic.
- **Brown Beef:** Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
- **Sauté Aromatics:** Add chopped onion and minced garlic to the skillet with the beef. Cook for 3-5 minutes, until the onion softens and becomes translucent.
- **Add Liquids & Spices:** Stir in the chili powder, ground cumin, dried oregano, salt, and black pepper. Cook for 1 minute until fragrant. Pour in the undrained diced tomatoes and water (or broth). Stir in the dry long-grain white rice.
- **Simmer & Cook Rice:** Bring the mixture to a boil, then reduce heat to low, cover the skillet, and simmer for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
- **Add Veggies & Finish:** Stir in the frozen mixed vegetables. Cover and cook for another 5 minutes, or until the vegetables are heated through. Taste and adjust seasoning if needed.
- **Serve:** Divide into 4 servings. Top with shredded cheddar cheese, if desired, before serving.