Ingredients:

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

Instructions:

  1. Heat the olive oil in a deep skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it up slightly, and let it sear undisturbed for 3 minutes to develop a brown crust.
  2. Stir in the diced onion and cook until translucent (about 4 minutes), then add the minced garlic, salt, and pepper. Sauté for 60 seconds until fragrant.
  3. Stir in the uncooked rice, coating the grains in the beef fat. Add smoked paprika, oregano, and onion powder.
  4. Pour in the beef broth and stir once to scrape up the browned bits from the bottom. Bring the mixture to a boil, then immediately reduce heat to low.
  5. Cover with a tight lid and simmer undisturbed for 15–18 minutes until the rice is tender and liquid is absorbed.
  6. Turn off the heat. Sprinkle shredded cheddar cheese evenly over the top, replace the lid for 2 minutes to melt, and garnish with fresh parsley and lemon juice.