INGREDIENTS
1 tablespoon canola oil 1 pound lean ground beef 1 medium sweet onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 4 cloves garlic, minced 1 ½ teaspoons Italian seasoning ¼ teaspoon crushed red pepper flakes 2 (14.5-ounce) cans diced tomatoes 1 (8-ounce) can tomato sauce 3 cups beef broth Kosher salt and freshly ground black pepper, to taste 2 cups cooked white rice 2 tablespoons chopped fresh parsley leaves
INSTRUCTIONS
Heat canola oil in a large stockpot or Dutch oven over medium heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; Drain excess fat and set aside. Add onion and bell peppers. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic, Italian seasoning and red pepper flakes until fragrant, about 1 minute. Stir in diced tomatoes, tomato sauce, beef broth and ground beef; Season with salt and pepper, to taste. Bring to a boil; Reduce heat and simmer until flavors have blended, about 15-20 minutes. Stir in rice and parsley until heated through, about 1-2 minutes. Serve immediately.
