No half hour dinner ever really takes 30 minutes, but this comes close. Ground beef, vegetables and rice are combined in one skillet for a fast, tasty, easy-cleanup dinner. For best results use a large 12" skillet with straight sides and a tight fitting lid. I don't like canned beef broth, so this recipe calls for canned chicken stock instead. If you have homemade stock of either type, use that.
Heat a 12" skillet over medium high heat. While the pan pre-heats finely chop the onion and start prep on other vegetables. I like to seed and chop the bell peppers now as well, because they take the longest prep.
Once pan is at full heat (5-10 minutes), add the oil and ground beef. Break the beef in smaller bits with a spatula or spoon, but try to let the pieces brown a bit before stirring. Cook for 4-5 minutes until most of the pink is gone. Add 1/2 tsp of salt and onion to the beef and mix well.
While the onions start to cook, chop the celery. After the onions have started to soften, about 3-4 minutes, add the celery and bell peppers. Cook for another 2-3 minutes while you measure the spices and finish chopping the peppers.
In a small bowl or ramekin, measure your spices. Crush the oregano as you put it in the bowl to help release the oils. Combine the paprika, oregano, bay leaf, and salt and pepper.
Add the crushed garlic, and bowl of spices to the pan, mixing well to coat the vegetables. Cook for 30 seconds or so to let the spices heat up (this helps to release flavor). Add Worcestershire sauce.
Check your package of rice to find out what ratio of liquid you need. Most packages will list the amount of liquid for 2 cups of rice, it can be anywhere between 3 to 4 cups. Measure out the equivalent amount of broth, but use about 3 tablespoons to 1/4 less (the vegetables release moisture and if they release too much the rice will be soggy).
Add the rice to the pan, and mix well, then add the broth an turn the heat up to high to bring to a boil. As soon as the broth is boiling, cover, reduce heat to low or medium low to maintain a simmer and cook for 20-25 minutes until rice is tender.
Remove from heat, fluff with a fork or spatula and remove the bay leaf. Cover with lid, let stand for 5 minutes, then serve.
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|Serving Size: 1 Serving (265g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 116 (30%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 40.3mg||12 %|
|Sodium 246.9mg||9 %|
|Potassium 467.8mg||12 %|
|Total Carbohydrate 51.8g||15 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 48.9g|
|Protein 16g||23 %|
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Calories per serving: 392
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