Ingredients:

  • 1 lb lean ground beef (90/10 blend)
  • 1 tbsp olive oil
  • ½ cup carrots, finely grated
  • ½ cup zucchini, peeled and finely grated
  • ¼ cup beef broth (low sodium)
  • 1 cup pre-cooked white rice
  • 1 cup shredded mild cheddar cheese
  • 2 tbsp unsalted butter
  • 1 tbsp milk

Instructions:

  1. Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula. Cook until the meat is mahogany-colored and no pink remains. Drain excess fat if necessary.
  2. Lower heat to medium. Stir in the grated carrots and zucchini. Sauté for 4–5 minutes until the vegetables have softened and integrated into the beef.
  3. Pour in the beef broth and stir rapidly to deglaze the pan, lifting the savory brown bits from the bottom.
  4. Fold in the pre-cooked rice and butter, stirring until the rice is heated through and coated in the beef juices.
  5. Turn the heat to low and sprinkle the shredded cheddar cheese over the top. Cover the pan for 60 seconds until the cheese is velvety and melted.
  6. Stir in the milk at the very end for a glossy, creamy finish.