Ingredients:

  • 1 lb (450g) lean ground beef
  • 1 small (100g) yellow onion, finely diced
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 cup (190g) long-grain white rice, uncooked
  • 2 cups (480ml) beef broth, low sodium
  • 1 can (15 oz / 425g) tomato sauce
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) onion powder
  • 2 cups (225g) shredded sharp cheddar cheese
  • 1 tbsp (15g) fresh parsley, chopped

Instructions:

  1. Heat olive oil in a 12-inch deep skillet over medium-high heat. Add ground beef and cook, breaking it apart, until mahogany-colored and no longer pink.
  2. Stir in the diced onion and minced garlic; sauté for 3-5 minutes until onions are translucent.
  3. Stir in the uncooked white rice and toast with the beef mixture for 2 minutes.
  4. Pour in beef broth and tomato sauce, then stir in garlic powder and onion powder.
  5. Bring to a gentle boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
  6. Remove lid, stir gently, and sprinkle shredded cheddar cheese evenly over the top.
  7. Replace lid for 2-3 minutes until cheese is melted and bubbling. Garnish with fresh parsley if desired.