Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1.5 cups long-grain white rice, uncooked
  • 3 cups beef broth, low sodium
  • 1 can (14.2oz) diced tomatoes, undrained
  • 1 packet (30g) beef onion soup mix
  • 1 tsp smoked paprika
  • 2 cups sharp cheddar cheese, shredded
  • 0.5 cup grated Parmesan cheese

Instructions:

  1. Heat olive oil in your 12 inch cast iron skillet over medium high heat.
  2. Add ground beef and let it sit undisturbed for 3 minutes until it develops a mahogany colored sear. Note: Don't stir too early or you'll steam the meat instead of browning it.
  3. Break the beef apart with your spoon and stir in the diced onion. Sauté for 5 minutes until the onion looks translucent.
  4. Stir in the minced garlic and cook for 60 seconds until you can smell it clearly.
  5. Add the uncooked white rice. Stir for 2 minutes until the grains look glossy and slightly toasted.
  6. Pour in the beef broth, undrained diced tomatoes, onion soup mix, and smoked paprika.
  7. Bring the mixture to a gentle boil, then stir once to make sure no rice is sticking to the bottom.
  8. Cover the skillet with a tight lid and move it to the oven. Bake for 25-30 minutes.
  9. Remove the lid and spread the shredded cheddar and Parmesan evenly over the top.
  10. Place under the broiler on high for 2-3 minutes until the cheese is caramelized and golden brown.
  11. Garnish with chopped fresh parsley and serve immediately.