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Stir in the diced bell peppers and cook for another 3-4 minutes until they begin to soften.
Stir in the uncooked rice, canned tomatoes (with juice), and broth. Bring the mixture to a boil.
Reduce heat to low, cover the pan, and let simmer for about 18–20 minutes or until the rice is fully cooked and liquid is absorbed. Stir occasionally to prevent sticking.
Once cooked, fluff with a fork. Taste and adjust seasoning as needed. Garnish with chopped parsley or green onions.
🔁 Variations & Tips
- Spice it up: Add chili flakes or a dash of hot sauce for a spicy kick.
- Make it cheesy: Sprinkle grated cheese over the top in the last few minutes of cooking.
- Go veggie: Swap the meat for canned beans or lentils for a vegetarian version.
- Add more veg: Zucchini, corn, or spinach work great in this dish.
- Leftovers: Store in the fridge for up to 4 days. It reheats beautifully!
📝 Final Thoughts
This Rice and Minced Meat Pan with Peppers is everything you want in a weekday meal: fast, flavorful, and full of feel-good ingredients. It’s the kind of dish that turns “What’s for dinner?” into “Can we have this again tomorrow?”
So next time you need something quick but crave something hearty, reach for your skillet and give this recipe a go. One pan, minimal effort, maximum comfort. 🫶
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