Servings: 6 to 8

2 tbsp. extra-virgin olive oil 2 tbsp. extra-virgin olive oil
1 lb. (80%) lean ground beef 1 lb. (80%) lean ground beef
2 bell peppers, any color, chopped into 1" pieces 2 bell peppers, any color, chopped into 1" pieces
1 large yellow onion, chopped into 1" pieces 1 large yellow onion, chopped into 1" pieces
3 cloves garlic, thinly sliced 3 cloves garlic, thinly sliced
2 tsp. kosher salt 2 tsp. kosher salt
1 tsp. freshly ground black pepper 1 tsp. freshly ground black pepper
1 tsp. ground cumin 1 tsp. ground cumin
1 tsp. smoked paprika 1 tsp. smoked paprika
1/2 tsp. dried oregano ½ tsp. dried oregano
1 (6-oz.) can tomato paste 1 (6-oz.) can tomato paste
1 (14.5-oz.) can fire-roasted diced tomatoes 1 (14.5-oz.) can fire-roasted diced tomatoes
1 1/2 c. beef broth 1 ½ c. beef broth
1 c. basmati rice 1 c. basmati rice
2 c. shredded pepper Jack cheese (about 8 oz.) 2 c. shredded pepper Jack cheese (about 8 oz.)
1 tbsp. finely chopped fresh cilantro 1 tbsp. finely chopped fresh cilantro

Step 1
Preheat oven to 350°. In a large Dutch oven over medium heat, heat oil. When oil is shimmering, add ground beef and cook, breaking apart with a wooden spoon and stirring occasionally, until cooked through, 4 to 6 minutes.
Step 2
Stir in peppers, onion, garlic, salt, pepper, cumin, paprika, and oregano. Cook, stirring occasionally, until spices are fragrant, about 1 minute. Stir in tomato paste and cook, stirring, until fragrant, about 2 minutes.
Step 3
Add tomatoes, broth, and rice. Stir until incorporated, scraping up any browned bits from bottom of pot. Increase heat to high and bring to a boil. Immediately cover and transfer to oven. Bake until rice is tender, 20 to 24 minutes. Remove from oven and set broiler to high.
Step 4
Stir once more, then top with cheese. Return to oven, uncovered, and broil until cheese is golden brown and bubbly, 3 to 4 minutes. Top with cilantro.

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