Ingredients:

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

Instructions:

  1. Heat the olive oil over medium-high heat. Add the ground beef and season with salt and pepper. Press the meat flat and leave it undisturbed for 3-4 minutes until a mahogany-colored crust forms. Break the beef into small crumbles and cook until no pink remains.
  2. Lower the heat to medium. Stir in the diced onion and garlic. Cook for 3-5 minutes, stirring occasionally, until the onions become translucent and the garlic smells nutty and fragrant.
  3. Stir in the uncooked rice, smoked paprika, and dried oregano, ensuring every grain of rice is coated in the beef fat. Pour in the beef broth and stir once. Bring to a simmer, then cover the skillet with a tight-fitting lid. Reduce heat to low and simmer for 15-18 minutes until the liquid is absorbed and the rice is tender.
  4. Remove the lid and stir in the frozen peas and carrots. The residual heat will warm the vegetables through in about 2 minutes. Sprinkle the shredded cheddar over the top and cover for 60 seconds until the cheese is melted and velvety. Garnish with fresh parsley.