Beef & pepper skillet with rice
Use a food thermometer for minced meat. Cool and refrigerate leftovers within two hours.
Original Daily Table kitchen idea. Not independently kitchen-tested. Source & limitations
A similar dish, not a photograph of this recipe. Photo: Roundhere44, CC0. DetailsHere's how.
- 01
Cook the rice following the packet directions.
- 02
Warm the olive oil in a large pan. Cook the sliced onion and pepper for 6 minutes until soft.
- 03
Add the minced beef, breaking it up, and cook for 6 to 8 minutes until browned with no pink remaining. Add the garlic for 1 minute.
- 04
Stir in the canned tomatoes and simmer for 8 minutes. Check the beef has reached 71°C (160°F), then serve over the rice.
Use a food thermometer for minced meat. Cool and refrigerate leftovers within two hours.
Clear information. Better decisions.
Food safety: Ground meat: verify 71°C / 160°F with a food thermometer. FoodSafety.gov temperature guidance.
*Time: 30 minutes is an editorial estimate, not a tested total. Soaking, pre-cooking, equipment and batch size can add time.
Source: Original editorial kitchen idea. Ingredients and method were authored for this collection, not independently kitchen-tested. Read the recipe methodology. We do not publish unverified calories or ratings.
Allergies: read every product label and check preparation surfaces. A recipe filter is not a safety certification.
