Ingredients:

  • 1 lb lean ground beef (85% or 90% lean)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 cup beef broth
  • 2 cups frozen mixed peas and carrots, thawed
  • 1 cup pre-cooked white rice
  • 1/2 cup shredded cheddar cheese

Instructions:

  1. Heat the olive oil over medium-high heat in a 12-inch skillet. Add the ground beef, breaking it into chunks, and leave undisturbed for 3 minutes to develop a deep crust before stirring until fully browned.
  2. Push the beef to the sides of the pan. Add the diced onion and cook until translucent, about 3 minutes.
  3. Stir in the minced garlic, paprika, and oregano, cooking for 60 seconds until fragrant.
  4. Pour in the beef broth to deglaze the pan, scraping up the browned bits from the bottom.
  5. Stir in the mixed vegetables and pre-cooked rice. Fold everything together and simmer for 5 minutes until the liquid has reduced to a glossy glaze.
  6. Remove from heat and sprinkle with shredded cheddar cheese if desired.