assignmentPREPARATION
After dicing all of the vegetables, preheat a Dutch oven over medium heat and add olive oil.
Add diced peppers and onions and cook until they start to soften.
Add in diced tomato and cook a few more minutes.
Move cooked vegetables to the side of the pot and add the ground beef to the center of the pot.
Break up meat as it cooks.
When it's no longer pink, start mixing it in with the veggies.
Close the lid and keep cooking until beef is mostly done, breaking up as many clumps as you can.
Mix in the tomato paste.
Then add beef stock.
Season with oregano, basil, garlic powder, salt and pepper. Mix well and lower heat to low setting.
Close the lid leaving a small opening for heat to escape. Cook about 20 minutes. Mix in the rice, close lid and cook until the rice is done.