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Dinner Β· Lunch Β· Beef

Ground Beef, Rice and Pepper Plates

Lean ground beef browned with sweet peppers and onion, mildly spiced, over white rice. Freezes well in single plates.

⏱ 35 min (10 min prep, 25 min cooking) 🍽 Serves 4 · about 1½ cups of beef and peppers with 1 cup of rice budgetkid friendlymake aheadfreezer friendlyleftovers gluten freedairy free

One of our simple plates: kids’ portions and batch-cooking a week β†’

πŸ“… Add to my plan

None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.

Ingredients

Make 4 servings

  • Rice

  • 1β…“ cup Long-grain white rice
  • 2β…” cup Water

  • Beef and peppers

  • 1ΒΌ lb Ground beef, 90% lean
  • 1 Red bell pepper, in strips
  • 1 Green bell pepper, in strips
  • 1 Yellow onion, sliced
  • 2 clove Garlic, minced
  • 1 tbsp Olive oil
  • 1 tsp Ground cumin
  • 1 tsp Paprika
  • ΒΎ tsp Table salt
  • ΒΌ tsp Ground black pepper (to taste)

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: medium saucepan with a lid, large skillet, food thermometer, wooden spoon.

  1. Rinse the rice in a strainer. Bring it to a boil with the water and ΒΌ teaspoon of the salt, cover, turn the heat to low and cook 18 minutes. Turn off the heat and let it stand, covered, 5 minutes, then fluff it with a fork.
  2. Heat the oil in the skillet over medium-high heat. Cook the peppers and onion 5 to 6 minutes, until they soften and brown at the edges. Move them to a plate.
  3. Add the beef to the skillet and break it up. Cook 6 to 8 minutes, until no pink remains and it reads 160Β°F on a food thermometer. Spoon off extra fat.
  4. Stir in the garlic, cumin, paprika, the rest of the salt and the pepper and cook 1 minute. Return the peppers and onion and toss to heat through.
  5. Serve over the rice.

🌑 Safe temperaturesGround beef 160°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadBatch-cook: cool the cooked food in shallow containers and refrigerate it within 2 hours. Eat it within 3 to 4 days, or freeze it. Reheat to 165Β°F (USDA).
❄️ FreezerFreeze single plates of beef and rice up to 3 months. Thaw in the refrigerator and reheat to 165Β°F.
β†Ί LeftoversPack a plate for lunch: refrigerate within 2 hours, eat within 3 to 4 days, and reheat to 165Β°F (USDA).
πŸ§’ With kidsKids eat about half: Β½ cup of the beef and peppers and Β½ cup of rice. Cut pepper strips small for little ones, or keep a few raw strips for dipping.
Brown rice swapUse brown rice; simmer it about 40 minutes with a little more water.
Turkey swapUse ground turkey; cook it to 165Β°F.

Goes well with

πŸ₯¬ Simple Green Salad

Good to know

Brown vs. white rice Ground beef: 80/20, 85/15, 90/10 and up Cooking Fats Compared Table salt vs. kosher salt vs. sea salt Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.