Ingredients:

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

Instructions:

  1. Place a 12 inch skillet over medium high heat. Add the ground beef and spread it in an even layer. Let it sear undisturbed until a deep brown crust forms. Note: Stirring too early releases moisture and steams the meat.
  2. Break the meat apart with your spatula and cook until no pink remains. According to [Serious Eats](https://www.seriouseats.com), this browning process is where the most complex flavors develop.
  3. Push the beef to the sides of the pan. Add olive oil to the center, followed by the diced onion. Sauté 3-4 minutes until translucent.
  4. Stir in the minced garlic and cook for 30 seconds until you can smell it. Note: Garlic burns fast, so keep it moving.
  5. Stir in tomato paste, smoked paprika, oregano, salt, and pepper. Cook for 1 minute until the paste darkens slightly.
  6. Pour in the rinsed rice and beef broth. Stir once to combine everything, then bring to a gentle boil.
  7. Cover with a lid and simmer on low for 15-18 minutes until the liquid is fully absorbed and the rice is tender.
  8. Remove the lid and sprinkle shredded cheddar cheese across the top. Cover for 1-2 minutes until the cheese is melted and bubbly.
  9. Garnish with fresh parsley and serve immediately.