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Ground beef browned with garlic and onion, simmered with zucchini, red bell pepper, and diced tomatoes, then finished with basmati rice and a little melted cheddar. A savory one-pan dinner.
Made September 27, 2026
Prep
8m
Cook
22m
Serves
Difficulty
easy
Allergens: dairy
Cook ground beef to 71°C/160°F and avoid cross-contamination by washing hands and surfaces after handling raw meat.
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Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
150 g ground beef
15 ml olive oil
1/2 red onion
2 cloves of garlic
1 zucchini
1 red bell pepper
80 g canned diced tomatoes
80 g basmati rice
1 tsp smoked paprika
1/2 tsp cumin
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
40 g cheddar cheese
Chef's tip: Let the cooked skillet stand covered off the heat for the full 5 minutes; the rice finishes steaming and the cheese melts without scorching.
Chef's tip: If the rice is still firm when the liquid is absorbed, add 2 tbsp hot water, cover, and steam 3 more minutes off the heat.
Dice the red onion, red bell pepper, and zucchini into 1.5 cm pieces. Mince the garlic. Measure the basmati rice, water, smoked paprika, cumin, dried oregano, salt, and black pepper.
Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes.
Add the ground beef and cook, breaking it apart, until browned and no longer pink, about 5 minutes. Stir in the garlic, smoked paprika, cumin, dried oregano, salt, and black pepper and cook until fragrant, about 1 minute.
Stir in the zucchini, red bell pepper, canned diced tomatoes, basmati rice, and water. Bring to a simmer, then cover and cook until the rice is tender and the liquid is absorbed, about 12 minutes.
While step 4 cooks
While the rice cooks, grate the cheddar cheese.
Remove the skillet from the heat and scatter the cheddar cheese over the top. Cover and let stand until the cheese melts, about 5 minutes.