Beef & pepper rice skillet

Ingredients

• Ground beef1 lb · raw ground meat; cook before combining
• Rice1 cup dry · rinse if directed on packet
• Bell pepper1 · diced
• Canned tomatoes · optional1 can · opened canned tomatoes with liquid
• Onion · optional1/2 · chopped
• Cheddar · optional1/2 cup · shredded or measured

You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.

Method

1. 1Dice the bell pepper, chop the onion if using, and open canned tomatoes if using before heating the skillet.
2. 2Measure the dry rice and keep the ground beef separate from ready-to-eat ingredients.
3. 3Shred or measure cheddar only if using it as a finish.
4. 4Rinse the rice. Add to a saucepan with 1½ times its volume of water and a pinch of salt. Bring to a boil, cover and simmer on low for 12–15 minutes, then rest off the heat for 5 minutes. Follow the packet if its variety needs a different ratio or timing.
5. 5Meanwhile, heat a little oil in a wide skillet over medium-high heat. Cook ground beef for 8–10 minutes, breaking it apart, until browned and it reaches 160°F / 71°C. Drain excess fat carefully.
6. 6Add sliced pepper and optional onion. Cook over medium heat for 4–5 minutes until softened. If using canned tomatoes, simmer with them for a further 3–4 minutes.
7. 7Fold in cooked rice and stir for 1–2 minutes until hot throughout. Season and add optional cheese.