Ingredients:

  • 1 lb lean ground beef (85% or 90% lean)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 2 cups beef broth, low sodium
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • 1 ½ cups shredded sharp cheddar cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the skillet over medium-high heat. Add the ground beef, breaking it into small crumbles with your spatula. Cook until the beef is mahogany-colored and no longer pink.
  2. Add the diced onion and cook for 3–4 minutes until translucent, then stir in the garlic for 30 seconds until fragrant. Drain excess grease if necessary.
  3. Stir in the uncooked rice, coating every grain in the beef fats. Toast for 2 minutes, stirring frequently, until the rice edges look slightly translucent.
  4. Pour in the beef broth and stir in the salt, pepper, paprika, and oregano. Bring to a boil, then immediately reduce heat to low, cover with the lid, and simmer for 15–18 minutes until the liquid is absorbed and the rice is tender.
  5. Remove the skillet from the heat. Sprinkle the shredded cheddar cheese evenly over the top.
  6. Place the lid back on for 2 minutes to allow the residual heat to melt the cheese. Garnish with fresh parsley and serve immediately.