Ingredients:

  • 1 lb lean ground beef (90% lean or higher)
  • 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 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1 cup shredded sharp cheddar cheese (reduced-fat)
  • 1/2 cup frozen peas and carrots
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, until the meat is browned and no longer pink. Drain any excess fat.
  2. Stir in the diced onion and garlic, sautéing for 3-4 minutes until the onion becomes translucent.
  3. Push the beef mixture to the side of the pan. Add the uncooked rice to the center and stir for 2 minutes until the rice smells nutty and takes on a pale golden hue.
  4. Stir in the smoked paprika, salt, and pepper to coat the grains.
  5. Pour in the beef broth and stir well to scrape up any browned bits from the bottom of the pan. Bring to a boil, then immediately turn the heat to low.
  6. Cover with a tight-fitting lid and simmer for 15-18 minutes without lifting the lid.
  7. Remove the pan from the heat. Quickly stir in the frozen peas and carrots and the shredded cheese.
  8. Cover for 2 more minutes until the cheese is melted and velvety. Garnish with fresh parsley before serving.