Ingredients
1tbspolive oil
1cuponion,(red or yellow), chopped
1lbground beef,(85 – 90% lean)
1cupred bell pepper,chopped, medium
salt and freshly ground black pepper
1½tbspgarlic,(4 cloves), minced
2cupslow sodium chicken broth
½tsppaprika
½tsporegano
½tspground cumin
¼tspred pepper flakes,crushed, optional
1½cupsinstant white rice,uncooked
½cupfresh parsley,chopped
½cupsfresh cilantro,chopped
1tbsplime juice,plus wedges for serving
Preparation
Heat a 12-inch non-stick skillet over medium-high heat. Add onion and saute 2 minutes.
Crumble in beef and add bell pepper. Cook and let brown for 7 to 9 minutes, tossing and breaking up occasionally, until cooked through. Add in garlic during the last 2 minutes.
Drain excess fat if needed. Stir in chicken broth, paprika, oregano, cumin and red pepper flakes and bring mixture to a simmer.
Mix in rice, bring to a boil and let boil 1 minute. Remove from heat, cover skillet and let rest for 8 minutes.
Toss in parsley, cilantro and lime. Serve with lime wedges for spritzing.
