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1 pound lean ground beef (15% fat)
1 medium onion, chopped
1 small bell or jalapeño pepper, chopped
1 cup rice, uncooked
2 cups chopped tomato, fresh or canned, with juice
2 cups water
1 Tablespoon chili powder (or more to taste)
1 Tablespoon oregano 
1 teaspoon salt
½ cup (2 ounces) shredded cheddar cheese


  1. Wash hands with soap and water.
  2. Brown meat in a large skillet over medium-high heat (350 degrees F in an electric skillet). Drain fat (see Notes).
  3. Add onion and peppers and cook for 8 to 10 minutes until vegetables are soft.
  4. Add rice, tomato, 2 cups water, and spices. Mix well and bring to a boil.
  5. Reduce heat to medium low, cover and simmer for 20 minutes. Add more water if needed.
  6. Sprinkle with cheese and serve.
  7. Refrigerate leftovers within 2 hours.


  • Try brown rice and simmer for 10 more minutes.
  • If using instant rice, reduce water to 1 cup.
  • Try ground turkey in place of beef.
  • Try adding cilantro on top for more flavor.
  • Pour fat from cooked meat into a metal container. Let it cool, then dispose of it in a garbage can.
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8 cups
Prep time:
10 minutes
Cooking time:
45 minutes
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