Caribbean Pepper Beef Skillet

• 220 g raw 90% lean ground beef — Raw 90% lean ground beef
• 150 g cooked brown rice — Cooked long-grain brown rice
• 120 g red bell pepper, sliced — Raw red bell pepper
• 70 g yellow onion, sliced — Raw yellow onion
• 120 g canned tomatoes — No-salt-added canned tomatoes
• 6 g jerk spice — Salt-free jerk spice blend
• 0.6 g dried thyme — Dried thyme leaves
• 15 g lime juice — Fresh lime juice
• 10 g avocado oil — Avocado oil
• 0.5 g fine salt — Fine salt

Method

1. 1Brown the beefHeat half the oil in a wide skillet over medium-high. Add beef in one layer.Look for: The cooking surface or appliance is fully heated and ready for the next action.
2. 2Leave undisturbed for 2 minutesLeave undisturbed for 2 minutes, then break it into bite-size crumbles and cook 5 minutes more.7 min · 160°FLook for: Beef is deeply browned with no pink and reaches 160°F.Safety: Keep raw-beef utensils separate and verify 160°F.
3. 3Caramelize the peppersTransfer beef to a clean plate. Add remaining oil, pepper, and onion.Look for: Everything is evenly positioned and ready for the next action.
4. 4Cook 7 minutesCook 7 minutes, stirring only twice so the edges blister and brown.7 minLook for: Pepper is tender-crisp, onion is translucent, and several edges are dark gold.Safety: Keep the skillet handle inward and lower heat if the oil smokes.
5. 5Measure ingredients: Reduce the jerk tomato baseMeasure red bell pepper, yellow onion, no salt tomatoes, jerk spice, and thyme using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
6. 6Reduce the jerk tomato baseAdd tomatoes, jerk spice, thyme, and salt. Cook over medium-high for 5 minutes, scraping the browned fond until the tomato leaves a trail across the pan.5 minLook for: The sauce is thick, brick red, and clings to the vegetables rather than pooling.Safety: Avoid tomato splatter and use jerk spice from a sealed package.
7. 7Finish the skilletReturn beef, add rice and 35 g water, cover for 3 minutes, then uncover.3 minLook for: Everything is evenly positioned and ready for the next action.
8. 8Toss for 2 minutesToss for 2 minutes. Remove from heat and stir in all lime juice.2 min · 165°FLook for: Rice and beef reach 165°F and every grain is coated in the pepper sauce.Safety: Reheat cooked rice and beef to 165°F; refrigerate within 2 hours.