Ingredients
Method
- Heat a large 12-inch skillet over medium-high. Add the ground beef, onion, and red bell pepper, and cook about 5 minutes, breaking up the beef as it browns. Drain off the excess grease.
- Stir in the garlic, tomato paste, Italian seasoning, smoked paprika, and salt. Cook for 1 minute, stirring often; that quick cook wakes up the paprika and takes the raw bite out of the tomato paste before the liquid goes in.
- Add the drained tomatoes, beef stock, uncooked rice, soy sauce, Worcestershire, and chopped cabbage. Stir everything together well.
- Bring it up to a boil, then drop the heat to low. Cover and simmer 20 minutes, until the rice is tender and most of the liquid has been soaked up. Keep the lid on and don't stir while it cooks.
- Scatter the mozzarella evenly over the top, cover again, and give it 2-3 minutes to melt.
- Taste and adjust the salt and pepper, then finish with a little fresh parsley before serving.
Notes
Keep the lid on and resist stirring while the rice simmers. Peeking lets out the steam that cooks the rice from the top down, and stirring releases starch that makes it gummy. Leave it be for tender, separate grains.
Use long-grain rice, not instant or short-grain, which would turn sticky or mushy.
Drain the diced tomatoes so the rice has a controlled amount of liquid to absorb.
If the liquid is gone but the rice is still firm, add a splash more broth, cover, and let it sit off the heat a few minutes. If it's too wet, simmer uncovered a couple minutes before adding the cheese.
For a classic sweet-tangy flavor, stir in a teaspoon of brown sugar or a splash of vinegar with the liquid. The mozzarella is a modern twist and can be left off for a more traditional version.
Store leftovers in an airtight container in the fridge for 3-4 days; reheat with a splash of broth.