Yet another recipe I could have sworn I’d shared on here. I’ve made this several times and noticed the taste varies a bit depending on which brand of tomatoes you use. Sometimes I can’t find a plain tomato sauce (no onion or garlic) and just make my own with a boat motor mixer and a can of whole peeled or pureed tomatoes instead. Also, I put the tomato and Worcestershire sauce in while it is cooking. Again, I’m not affiliated with any sites or brands; I’m just sharing what I’ve found that I can eat.
Mine is a bit modified so here’s the original recipe.
- 1 Tbsp garlic infused olive oil
- ½ lb. ground beef
- 2 medium bell peppers ( I use green)
- 1 (15 oz.) can diced tomatoes
- 1 cup uncooked white rice
- 1 tsp basil
- 1 tsp oregano
- Freshly cracked pepper
- 1½ cups beef broth (or water if low FODMAP beef broth isn’t on hand)
- 1 (8 oz.) can tomato sauce
- 1 tsp Worcestershire sauce
- Cook the ground beef in a skillet until fully brown (I add the garlic olive oil here) then add the diced bell pepper to the skillet and continue to sauté until they are slightly soft.
- Add the diced tomatoes and their juices to the skillet along with the uncooked rice, basil, oregano, and black pepper and stir well.
- Add 1.5 cups of beef broth to the skillet and stir to combine. Place the lid on the skillet, turn the heat up to high, and allow the mixture to come up to a full boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes.
- After 30 minutes, remove the lid, and check to see if the rice is tender and most of the liquid has been absorbed. If the rice is still a bit crunchy, return the lid and allow it to continue to cook for 10 minutes more.
- Once the rice is tender, fluff the mixture with a fork.