Description
A hearty one-pan meal featuring browned ground beef, tender cabbage, and colorful bell peppers served over steamed white rice.
Ingredients
Scale
- 1 pound lean ground beef (90% lean or higher)
- 1 medium head green cabbage (cored and thinly sliced)
- 1 red bell pepper seeded and diced
- 1 green bell pepper seeded and diced
- 1 cup long-grain white rice (uncooked)
- 2 cups low-sodium beef broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil or vegetable oil
- 1 tablespoon soy sauce (optional, for depth)
Instructions
- Rinse the rice and combine with beef broth in a saucepan. Bring to a boil, then simmer covered for 18 minutes until liquid is absorbed.
- Heat oil in a large skillet over medium-high heat. Brown the ground beef, breaking it apart, then drain excess fat if necessary.
- Add diced bell peppers to the skillet and cook for 3-4 minutes until softened. Add sliced cabbage and cook for another 5-6 minutes until tender-crisp.
- Season with garlic powder, onion powder, thyme, salt, and pepper. Add soy sauce if using. Simmer for 5 minutes to meld flavors.
- Fluff the cooked rice and serve topped with the beef and cabbage mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 3
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
- Cholesterol: 70
Keywords: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water or broth to maintain moisture. Can be frozen for up to 3 months.