Ingredients:

  • 1 lb (450g) lean ground beef
  • 1 tbsp (15g) olive oil
  • 1 medium (110g) yellow onion, diced
  • 2 medium (60g) carrots, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (5g) dried oregano
  • 1 cup (190g) long-grain white rice, uncooked
  • 2 cups (480ml) beef broth, low sodium
  • 1 can (14.5 oz / 411g) diced tomatoes, undrained
  • 1 ½ cups (170g) sharp cheddar cheese, shredded
  • 2 tbsp (30g) fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium-high heat in a 12-inch deep skillet or Dutch oven. Add the ground beef and cook until mahogany-colored and crisp, breaking it into small crumbles.
  2. Stir in the diced onion and carrots, sautéing for 4–5 minutes until the onions are translucent. Add the garlic and oregano, stirring for 60 seconds until aromatic.
  3. Stir in the uncooked rice, coating the grains in the beef fat for 1 minute to toast.
  4. Pour in the beef broth and diced tomatoes. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
  5. Cover with a tight-fitting lid and simmer for 18–20 minutes without lifting the lid.
  6. Remove the lid and sprinkle the shredded cheddar cheese evenly across the top. Cover for another 2–3 minutes until the cheese is completely molten and bubbling.
  7. Garnish with fresh parsley before serving.