Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1 1/2 cups long-grain white rice, uncooked
  • 3 cups low sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Heat a 12-inch skillet over medium-high heat. Add the ground beef in an even layer and cook undisturbed for 3-4 minutes until a deep brown crust forms. Break the meat apart and cook until no longer pink.
  2. Stir in the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic, salt, pepper, and paprika; stir for 60 seconds until fragrant.
  3. Add the uncooked rice to the pan. Stir constantly for 2 minutes until the rice grains look slightly translucent at the edges and smell nutty.
  4. Pour in the beef broth and Worcestershire sauce. Stir once to scrape up the browned bits from the bottom of the pan.
  5. Bring the mixture to a boil, then immediately reduce heat to low. Cover with a tight-fitting lid and simmer for 18-20 minutes without lifting the lid.
  6. Remove from heat and stir in the chopped fresh parsley and lemon juice before serving.