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A one-pan dinner where ground beef, zucchini, and red bell pepper simmer with tomatoes and rice until tender. Finished with melted cheddar, it is savory, filling, and mild.
Made September 27, 2026
Prep
10m
Cook
25m
Serves
Difficulty
easy
Allergens: dairy
Cook ground beef to an internal temperature of 71°C/160°F. Wash hands, utensils, and surfaces that touch raw beef with hot soapy water before continuing.
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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 garlics
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 skillet stand covered off the heat after adding the cheese; the residual heat melts the cheddar without scorching the rice.
Chef's tip: If the rice looks dry before it is tender, add water 2 tablespoons at a time rather than pouring in a large amount, which can make the dish soupy.
Dice the red onion, red bell pepper, and zucchini into 1 cm pieces. Mince the garlic. Measure the basmati rice, smoked paprika, cumin, dried oregano, salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no pink remains, about 5 minutes. Transfer the beef to a plate, leaving the fat in the skillet.
Add the red onion, red bell pepper, and zucchini to the skillet. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Stir in the basmati rice, smoked paprika, cumin, dried oregano, salt, and black pepper. Cook for 1 minute, stirring, until the rice is coated and lightly toasted. Add the canned diced tomatoes and 200 ml water. Bring to a simmer.
Return the ground beef to the skillet. Reduce the heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 12 minutes. If the rice is still firm, add 2 tbsp water, cover, and cook 3 more minutes.
Sprinkle the cheddar cheese over the top. Cover and let stand off the heat until the cheese melts, about 5 minutes. Fluff with a fork and serve.