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1. Heat the olive oil in a large deep skillet with a lid over medium heat. Place the frozen block of ground beef in the skillet, cover, and cook 5 minutes. Flip the block, cover, and cook another 5 minutes until the outside is gray and starting to soften.
1 lb Frozen ground beef (80/20), in a block,
1 tbsp Olive oil
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2. Break the softened beef into chunks with a sturdy spatula and continue cooking, scraping and breaking it up, for 6-8 minutes until fully browned with no pink remaining. Season with salt and black pepper. Spoon off excess fat, leaving about 1 tablespoon in the pan.
1 tsp Salt,
0.5 tsp Black pepper
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3. Add the onion and green bell pepper and cook 4-5 minutes until softened. Stir in the garlic, tomato paste, chili powder, cumin, and smoked paprika and cook 1 minute until fragrant and the paste darkens slightly.
1 piece Yellow onion, diced,
1 piece Green bell pepper, diced,
3 clove Garlic, minced,
1 tbsp Tomato paste,
2 tsp Chili powder,
1 tsp Ground cumin,
1 tsp Smoked paprika
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4. Pour in the canned diced tomatoes with their juices, beef broth, and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
1 can Canned diced tomatoes,
1 cup Beef broth,
1 tbsp Worcestershire sauce
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5. Bring to a boil, then reduce the heat to medium-low and simmer uncovered 5 minutes to slightly reduce and concentrate the sauce. Stir in the instant rice and frozen corn, bring back to a gentle simmer, then immediately remove from the heat and cover tightly. Let stand 5 minutes without lifting the lid until the rice is tender and the liquid is absorbed.
1.5 cup Instant white rice (precooked, dehydrated), uncooked,
1 cup Frozen corn kernels
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6. Fluff the rice gently with a fork. Sprinkle with the cheddar, cover for 2 minutes until melted, then garnish with parsley and serve straight from the skillet.
1 cup Shredded sharp cheddar cheese,
2 tbsp Fresh parsley (garnish)
