Beef and bell pepper skillet with basmati rice

Put the 260 g of basmati rice in a colander and rinse it under cold water until the water runs almost clear.

Peel and slice the 2 onions. Seed the 2 red bell peppers and cut them into thin strips.

Put the rice in the saucepan with 1 and a half times its volume of water (about 400 ml for 260 g) and a pinch of salt. Bring to a boil, cover, turn the heat down very low and cook for 10 minutes, then turn off the heat without lifting the lid.

Heat 1 tbsp of olive oil over medium-high heat in the skillet. Cook the onions for 3 minutes, stirring.

Add the bell peppers to the onions and cook over medium heat for 7 minutes, until tender but still a little firm. Push them to the sides of the skillet.

Crumble the 400 g of ground beef into the center of the skillet and cook over high heat for 5 to 6 minutes, stirring, until there's no pink left at all. The meat must be cooked through, to at least 70 °C.

Add salt and pepper to taste, then toss the meat with the veggies for 1 minute.

Fluff the rice with a fork, then divide it between two plates and spoon the beef and peppers on top.