Ingredients:

  • 1 lb lean ground beef
  • 2 large green bell peppers, diced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 15 oz tomato sauce
  • 14.5 oz diced tomatoes
  • 1/4 cup ketchup
  • 6 cups beef broth
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup uncooked long-grain white rice

Instructions:

  1. Place a pot over medium high heat and melt the butter. Add the ground beef, breaking it apart with a spoon, and cook until mahogany colored and no longer pink. Note: Don't rush this; the dark brown color is where the flavor lives.
  2. Stir in the diced green peppers and onions. Sauté for 5-7 minutes until onions are translucent and peppers have softened.
  3. Add the minced garlic and cook for 60 seconds until fragrant. Note: Garlic burns quickly, so keep it moving.
  4. Lower the heat to medium. Stir in the tomato sauce, diced tomatoes, ketchup, and beef broth. Use your spoon to scrape the bottom of the pot to release the browned bits.
  5. Stir in the brown sugar, salt, and black pepper. Bring to a gentle boil, then immediately reduce heat to low.
  6. Stir in the uncooked rice. Cover the pot with a lid and simmer for 15-20 minutes.
  7. Stir the pot every 5 minutes to prevent the rice from sticking to the bottom.
  8. Remove from heat once the rice is tender and the broth has thickened.
  9. Let the soup rest for 5 minutes before ladling it into bowls. Note: This lets the rice finish absorbing the liquid for a better consistency.