Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 cups uncooked long-grain white rice
  • 3 cups beef broth, low sodium
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups sharp cheddar cheese, shredded
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil in the skillet over medium-high heat. Add ground beef and cook, breaking it apart, until it reaches a deep mahogany brown.
  2. Drain excess grease, leaving about 1 tablespoon for sautéing.
  3. Stir in the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the vegetables begin to soften.
  4. Add the minced garlic and cook for just 60 seconds until fragrant.
  5. Pour in the undrained diced tomatoes, beef broth, oregano, basil, salt, and pepper.