Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 cup long-grain white rice, uncooked
  • 2 cups low-sodium beef broth
  • 1/2 cup water
  • 1 cup carrots, finely diced
  • 1 cup frozen peas
  • 2 tbsp fresh parsley, chopped
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Heat olive oil over medium-high heat in a 12-inch deep skillet or Dutch oven. Add the lean ground beef, leaving it undisturbed for 3 minutes to develop a brown crust.
  2. Stir in the diced onion and carrots, cooking until the onion is translucent and the beef is fully browned. Stir in the minced garlic and cook for the final 60 seconds.
  3. Push the beef mixture to the sides of the pan. Add the uncooked rice to the center and stir constantly for 2-3 minutes until edges become translucent and nutty.
  4. Stir in the cumin, smoked paprika, salt, and pepper to bloom the spices.
  5. Pour in the beef broth and water, scraping the bottom of the pan to release the browned bits. Bring to a rolling boil, then immediately reduce heat to low.
  6. Cover with a tight-fitting lid and simmer undisturbed for 15-18 minutes.
  7. Remove the lid and stir in the frozen peas and chopped fresh parsley before serving.