• 1 tablespoon canola oil
  • 1 pound lean ground beef
  • 1 medium sweet oniondiced
  • 1 red bell pepperdiced
  • 1 green bell pepperdiced
  • 4 cloves garlicminced
  • 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 pepperto taste
  • 2 cups cooked white rice
  • 2 tablespoons chopped fresh parsley leaves


    • 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.

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