1. Heat the olive oil (or bacon drippings, if you have them) in a large heavy-bottomed pot over medium heat. When the oil shimmers, add the diced onion and sauté until soft and translucent, about 5 minutes. I always think of Mama Lu’s gentle stirring here — patience makes all the difference.
2. Add the minced garlic and diced bell peppers. Cook for another 2-3 minutes until fragrant, stirring often so the garlic doesn’t burn.
3. Increase the heat to medium-high and add the ground beef. Break it apart with your spoon or spatula as it browns. Cook until no pink remains, about 6-8 minutes. Season with salt, pepper, smoked paprika, oregano, and crushed red pepper flakes if you’re using them.
4. Once the beef is browned and fragrant, pour in the diced tomatoes with their juices and the beef broth. Give it a good stir to combine and bring the mixture to a gentle boil.
5. Stir in the uncooked rice, making sure it’s evenly distributed in the pot. Reduce the heat to low, cover with a tight-fitting lid, and let it simmer for 18-20 minutes, or until the rice is tender and has absorbed the liquid.
6. When the rice is just about done, stir in the frozen peas. Cover and let sit for another 5 minutes to steam the peas through without losing their bright green color.
7. Fluff the rice with a fork, taste for seasoning, and adjust salt and pepper as needed. Sprinkle fresh parsley or green onions on top before serving.

One of my favorite things about this recipe is how it evolves with time — if you let it sit for a bit after cooking, the flavors deepen even more, much like the stories Mama Lu would tell while the pot roast rested before carving.