Ingredients:

  • 1 lb lean ground beef
  • 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 can (14.5 oz) diced tomatoes, undrained
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil over medium-high heat in a 12-inch oven-safe skillet. Add ground beef and diced onion, cooking until beef is browned and onions are translucent. Drain excess fat, then stir in minced garlic and cook for 30 seconds.
  2. Push the meat to the sides of the pan and add uncooked rice to the center. Stir for 2 minutes until the edges of the rice grains become translucent and smell nutty.
  3. Pour in the beef broth and diced tomatoes with their juices. Stir in oregano, basil, salt, and pepper, scraping the bottom of the pan. Bring to a boil, then reduce heat to low, cover with a tight lid, and simmer for 15–18 minutes.
  4. Remove the lid and spread shredded mozzarella evenly over the top. Cover for 2 minutes until melted, or place under the broiler for 3 minutes for a golden crust. Garnish with fresh parsley.