2 tablespoons olive oil
1 cup diced onion
1 cup diced green bell pepper
1 tablespoon minced fresh garlic
1 pound ground beef, 80/20
1/2 teaspoon dry mustard
2 teaspoons chili powder
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup uncooked long grain white rice
2 tablespoons tomato paste
1 14.5–ounce can diced tomatoes with juice
1 cup water
1 teaspoon Worcestershire sauce
1 cup shredded cheddar cheese, optional and not shown in our photo
In a skillet that has a tight fitting cover, heat olive oil over medium high.
Add onion, peppers, garlic, ground beef, dry mustard, chili powder, salt and pepper. Sauté until ground beef is no longer pink, breaking up beef as you cook. (Drain any excess grease.)
Add rice and cook for two minutes letting rice absorb liquid.
Add tomato paste and cook for one minute.
Add canned tomatoes with juice, water and Worcestershire sauce. Stir, cover and simmer for 20 minutes covered.
After 20 minutes, remove lid and fluff the mixture then serve. If the mixture is too wet, cook for another few minutes with lid off.
If you are using the cheese, sprinkle on top for last few minutes of cooking time with lid on.