Beef picadillo with rice

Ingredients

• 1 1/2 cups long-grain white rice
• 1 tbsp vegetable oil
• 1 lb ground beef
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 2 carrots, diced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 (8 oz) can tomato sauce
• 1 cup beef broth
• 1 cup frozen peas
• Salt and black pepper

Steps

1. Cook the rice according to the package directions.
2. Heat the oil in a large skillet over medium-high heat. Cook the beef for 6 to 8 minutes, breaking it up, until browned.
3. Add the onion, bell pepper and garlic and cook for 5 minutes.
4. Stir in the potatoes, carrots, cumin, oregano, tomato sauce and broth. Cover and simmer for 15 minutes, until the potatoes are tender and the beef is cooked through (160 °F).
5. Stir in the peas and cook for 3 minutes. Season with salt and pepper.
6. Serve over the rice.