From the Cook
From the Cook
From the Cook
1/4
Instructions
1
In a large Dutch oven, cook beef and onions over medium heat until no longer pink; drain.
2
Stir in the remaining ingredients except for rice; bring to a boil.
3
Reduce heat; cover and simmer for 15 minutes or until peppers are tender.
4
Stir in rice and simmer for 5 minutes more.
My Calorie Intake
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Tips & Tricks (5)
- Brown the Beef Properly 🥩Break the ground beef into small, uniform pieces and let them sear undisturbed for 2-3 minutes before stirring to develop rich, caramelized flavor that deepens the entire soup.
- Toast Your Aromatics 🧅Cook the onion and garlic in the beef drippings for 1-2 minutes before adding liquid to unlock their sweet, complex flavors and create a more flavorful base.
- Rice Timing is Critical ⏱️Add uncooked rice directly to the broth rather than pre-cooking it; this allows the rice to absorb the flavorful broth and reach perfect tenderness in exactly 15-18 minutes without mushiness.
- Build Umami with Bouillon 🍲Dissolve beef bouillon granules in a small amount of hot broth first before adding to the pot, ensuring even distribution and preventing clumping for consistent savory depth throughout.
- Freeze in Portions for Success 🧊Cool the soup completely, then freeze in individual quart-sized containers or ice cube trays; this prevents rice from becoming mushy upon reheating and makes meal prep effortless.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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