Southwest Spiced Beef and Bell Pepper Skillet

Southwest Spiced Beef and Bell Pepper Skillet

A vibrant and hearty skillet meal featuring seasoned lean ground beef cooked with colorful bell peppers and tomatoes, served with fluffy instant rice for a quick, comforting, and family-friendly dinner.

Dietary

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Ingredients

Instructions

  1. Prepare the 3 cups instant white rice according to package directions, typically combining with water in a saucepan and simmering briefly. Set aside, covered, once cooked.
  2. Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add 1 pound lean ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
  3. Stir in the 2 chopped bell peppers and cook for 3-5 minutes, until slightly softened.
  4. Add the 1 (14 1/2 ounce) can diced tomatoes (undrained), 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup vegetable broth. Bring to a simmer, then reduce heat to low and cook for 5 minutes, allowing the flavors to meld.
  5. Serve the southwest spiced beef and bell pepper skillet immediately over the cooked instant white rice.

Notes

Leftovers can be stored in an airtight container for up to 3 days and reheat well in the microwave.

Nutrition (per serving)