Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 cup long-grain white rice
  • 2 cups low-sodium beef broth
  • 15 oz tomato sauce
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a 12-inch oven-safe skillet over medium-high heat.
  2. Add the ground beef and diced onion, cooking until the meat is deeply browned and the onions are translucent.
  3. Stir in the minced garlic and cook for an additional 60 seconds until fragrant. Drain excess grease if necessary.
  4. Add the uncooked rice to the skillet, stirring to coat the grains in the beef fats for 2 minutes to toast them.
  5. Pour in the beef broth and tomato sauce, then stir in the smoked paprika, dried oregano, salt, and black pepper.
  6. Bring the mixture to a simmer, then cover with a tight-fitting lid and reduce heat to low.
  7. Simmer undisturbed for 15–18 minutes until the rice is tender and the liquid is fully absorbed.
  8. Remove the skillet from the heat. Evenly sprinkle the shredded cheddar and Parmesan cheese across the top.
  9. Cover the skillet for 2 minutes to allow the residual heat to melt the cheese.
  10. Garnish with chopped fresh parsley before serving.