Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 cup long-grain white rice
  • 2 cups beef broth, low sodium
  • 1 cup tomato sauce
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • salt to taste
  • black pepper to taste
  • 2 cups sharp cheddar cheese, shredded
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a 12-inch deep skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion, cooking and breaking the meat apart until the beef is mahogany-colored and onions are translucent. Stir in minced garlic and cook for 1 minute until fragrant, then drain excess grease.
  2. Stir in the uncooked rice and toast with the beef for 2 minutes. Pour in the beef broth and tomato sauce, and stir in the smoked paprika and oregano.
  3. Bring the mixture to a boil, then immediately reduce heat to low. Cover with a tight-fitting lid and simmer for 15–18 minutes, or until the liquid is fully absorbed and the rice is tender.
  4. Remove the skillet from the heat. Sprinkle the shredded cheddar cheese evenly across the top. Cover the pan again for 2–3 minutes to allow residual heat to melt the cheese.
  5. Garnish with fresh chopped parsley and serve.