Servings: 8 servings
Calories: 399 kcal
Equipment
- Large oven-safe pot or Dutch oven with a lid
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
- oven mitts
Ingredients
- 2 lbs beef or chicken cut into bite-sized pieces
- 2 onions chopped
- 3 bell peppers chopped
- 3 tomatoes chopped
- 3 cloves garlic minced
- 1 cup long-grain rice
- 2 cups beef or chicken broth
- 1 tbsp paprika
- 1 tsp cumin
- Salt and pepper to taste
- 1/4 cup vegetable oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium heat.
- Add the meat and cook until browned on all sides, about 5-7 minutes.
- Remove the meat from the pot and set aside.
- In the same pot, add the onions and garlic and cook until soft and translucent, about 5 minutes.
- Add the bell peppers, tomatoes, paprika, and cumin to the pot and stir to combine.
- Add the rice to the pot and stir to combine.
- Pour the broth over the rice and vegetables, and add the browned meat back into the pot.
- Season with salt and pepper to taste and stir to combine.
- Cover the pot with a lid and transfer to the preheated oven.
- Bake for 45-50 minutes, or until the rice is cooked and the liquid has been absorbed.
- Remove from the oven and let sit for 5 minutes before serving.
Notes
Tips and Tricks
To save time, you can use pre-cut meat or vegetables. Use a rice cooker to cook the rice separately before adding it to the pot with the vegetables and broth. For a deeper flavor, brown the meat in batches, making sure not to overcrowd the pot. Use a good quality Dutch oven or oven-safe pot with a tight-fitting lid to ensure even cooking.Nutrition
Serving: 1serving | Calories: 399kcal | Carbohydrates: 32g | Protein: 30g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 74mg | Sodium: 559mg | Potassium: 721mg | Fiber: 3g | Sugar: 5g
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