1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.

2. Add the beef and cook until browned on all sides, stirring occasionally.

3. Add the canned tomatoes with their juice to the pot and stir to combine.

4. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.

5. Add the basmati rice to the pot and stir well to coat it with the tomato-beef mixture.

6. Add enough water to cover the rice by about an inch, then stir in a pinch of salt and pepper.

7. Cover the pot with a lid and cook over low heat for 20 minutes, or until the rice is tender and has absorbed all the liquid.

8. Remove from heat and let rest for 5 minutes before fluffing the rice with a fork and serving.