Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup long-grain white rice, rinsed
  • 2 cups low-sodium beef broth
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup reduced-fat shredded sharp cheddar cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat a 12-inch deep skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it into small crumbles, and cook until mahogany-colored and no longer pink. Drain excess fat if necessary. Stir in the diced onion and bell pepper, sautéing until the onion becomes translucent.
  2. Push the meat and vegetables to the side and add the rinsed rice to the center of the pan. Stir for 2 minutes until the rice edges look slightly translucent and smell nutty. Stir in the minced garlic, smoked paprika, oregano, salt, and pepper, ensuring everything is evenly coated.
  3. Pour in the beef broth and stir once to combine. Bring the mixture to a boil, then immediately reduce heat to low. Cover with a tight lid and simmer for 18–20 minutes without lifting the lid.
  4. Remove the pan from the heat and let it sit, covered, for 5 minutes. Remove the lid, sprinkle the reduced-fat cheddar over the top, and cover again for 1 minute until the cheese is melted. Garnish with fresh parsley.