Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 cup long-grain white rice, uncooked
  • 2 cups beef broth, low sodium
  • 1 cup frozen peas and carrots, thawed
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup milk
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the skillet over medium-high heat. Add the ground beef, breaking it apart with your spatula. Cook without stirring too often until the beef is mahogany-colored and crispy.
  2. Stir in the diced onion and cook for 3 minutes until translucent, then add the minced garlic and smoked paprika. Sauté for 60 seconds until the aroma is pungent.
  3. Stir in the uncooked rice, ensuring every grain is coated in the beef fat.
  4. Pour in the beef broth and bring to a boil. Immediately reduce heat to low, cover with the lid, and simmer for 15–18 minutes without lifting the lid.
  5. Remove the lid and stir in the frozen peas and carrots.
  6. Pour in the milk and stir gently for 1 minute to create a creamy consistency.
  7. Fold in the shredded cheddar cheese until melted and velvety. Garnish with chopped parsley before serving.