I didn't bother with a roux to coat noodles since the rice would be absorbing most of the liquid.

Ground beef was seared in cast iron, seasoned with salt, pepper, garlic, onion. The pan is deglazed with a little water and everything added to a pot with half a cup of boiling beef broth, and three or four peppers split and deseeded, and 1/4c. of uncooked white rice. Covered, the pot needs to simmer for 15 minutes for the rice to cook and it's done.