Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 tbsp olive oil
  • 1 cup long-grain white rice, uncooked
  • 2 cups low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded sharp cheddar cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a 12-inch deep skillet over medium-high heat.
  2. Add ground beef and spread it in an even layer. Leave undisturbed for 3-4 minutes until a brown crust forms.
  3. Break the beef apart and stir in the diced onion and bell pepper. Sauté for 5 minutes until vegetables are softened.
  4. Stir in the minced garlic, smoked paprika, oregano, salt, and pepper; cook for 60 seconds until fragrant.
  5. Pour in the uncooked rice. Stir and cook for 2 minutes, allowing the rice to toast in the beef drippings.
  6. Pour in the beef broth, diced tomatoes with juice, and Worcestershire sauce.
  7. Bring the mixture to a boil, then immediately reduce heat to low.
  8. Cover with a tight-fitting lid and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
  9. Remove the pan from the heat. Stir in shredded sharp cheddar cheese until melted and cohesive. Garnish with chopped fresh parsley.