Ingredients:

  • 1 lb lean ground beef
  • 1 cup long-grain white rice, uncooked
  • 2 cups low sodium beef broth
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups sharp cheddar cheese, shredded
  • 2 tbsp unsalted butter
  • 1/4 cup heavy cream
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a 12-inch deep skillet over medium-high heat. Add the ground beef and let it sit for 3–4 minutes without stirring to develop a mahogany-colored crust. Break the meat into small crumbles and cook until fully browned, draining excess grease while leaving about 1 tablespoon.
  2. Lower the heat to medium. Add the diced onion and sauté for 3–5 minutes until translucent. Stir in the minced garlic, smoked paprika, oregano, salt, and pepper, cooking for 60 seconds until fragrant.
  3. Stir in the uncooked rice, coating the grains in the beef fats for 1 minute to toast.
  4. Pour in the beef broth and stir once. Bring to a boil, then immediately reduce heat to low. Cover the skillet with a tight-fitting lid and simmer for 18–20 minutes without lifting the lid.
  5. Remove from heat. Stir in the unsalted butter and heavy cream until melted, then fold in the shredded sharp cheddar cheese until a velvety emulsion forms. Garnish with chopped fresh parsley before serving.