Equipment Needed
- Large, oven-safe skillet or Dutch oven (or a skillet plus a 9×13 baking dish)
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
- Can opener
Step-by-Step Instructions
We start by preheating the oven to 375°F (190°C). If I’m using a regular skillet, I’ll grab a 9×13 inch baking dish and have it ready. In my large, oven-safe skillet (my preferred method for fewer dishes!), I brown the ground beef over medium-high heat, breaking it up with my wooden spoon. Once it’s no longer pink, I add the diced onion and both colors of bell pepper. I sauté everything for 6-8 minutes, until the vegetables have softened and the onions are translucent. This step builds a flavorful foundation—don’t rush it.
Now, for the aromatics and seasoning. I push the meat and veg mixture to the side and add the minced garlic to the cleared spot in the pan. I let it cook for just 30 seconds until incredibly fragrant—any longer and it can burn and turn bitter. Then, I stir it all together. I sprinkle in the dried oregano, paprika, thyme, and a good pinch of salt and pepper. The kitchen starts to smell amazing at this point, like the best Italian kitchen.
Next, I add the liquids and rice. I pour in the can of tomato sauce and the undrained can of diced tomatoes. I stir to combine, scraping up any browned bits from the bottom of the pan—that’s pure flavor. Then, I fold in the cooked rice. I make sure everything is evenly distributed and let the mixture simmer for about 5 minutes. This allows the rice to soak up some of the sauce and the flavors to marry. I taste it here and adjust the seasoning. It should be savory and robust.(See the next page below to continue…)