Ingredients:

  • 1 lb ground beef
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 cup long-grain white rice, uncooked
  • 2 cups beef broth, low sodium
  • 1 can (14.5 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded mozzarella
  • 1/4 cup grated parmesan
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil over medium-high heat in a 12-inch skillet. Add the ground beef and onions, cooking until the beef is deep mahogany brown and onions are translucent.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant. Drain excess grease if necessary.
  3. Stir in tomato paste and cook for 2 minutes to caramelize. Add dried oregano, basil, red pepper flakes, salt, and pepper.
  4. Pour in the diced tomatoes and beef broth, scraping the bottom of the pan to release the browned bits. Bring the mixture to a gentle bubble.
  5. Stir in the uncooked rice, ensuring grains are coated. Reduce heat to low, cover with a tight-fitting lid, and simmer for 18–20 minutes until liquid is absorbed and rice is tender.
  6. Remove from heat. Sprinkle mozzarella and parmesan evenly over the top. Cover for 2 minutes until cheese is melted.
  7. Garnish with chopped fresh parsley before serving.