Ingredients:

1 tablespoon olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1 lb (500g) ground beef
1 large carrot, diced
1 celery stalk, diced
1 can (14.5 oz) diced tomatoes
2 cups beef broth
1 cup long grain white rice
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
Salt and black pepper, to taste
1 cup frozen peas
Fresh parsley, for garnish

Directions:

Heat Olive Oil: Heat olive oil in a large skillet over medium-high heat. Add the onion and garlic, and sauté until the onion is translucent.
Cook Beef: Add the ground beef and cook, breaking it up with a spoon, until browned.
Add Vegetables: Add the carrot and celery, and cook for another 5 minutes until the vegetables begin to soften.
Combine Ingredients: Stir in the diced tomatoes, beef broth, rice, oregano, thyme, paprika, salt, and black pepper. Bring to a boil, then reduce heat to low.
Simmer: Cover and simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.
Add Peas: Stir in the frozen peas and cook for an additional 2-3 minutes until heated through.
Garnish and Serve: Garnish with fresh parsley before serving.

Nutritional Information:
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Calories: 450 per serving
Servings: 4