Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 cup long-grain white rice, uncooked
  • 2 cups beef broth, low sodium
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1 1/2 cups shredded sharp cheddar cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil over medium high heat in a 12 inch deep skillet. Add the ground beef, breaking it into small crumbles with a wooden spoon. Cook 6-8 mins until the meat is mahogany brown and no pink remains. Drain excess grease, leaving about 1 tablespoon in the pan.
  2. Stir in the diced onion and garlic. Sauté for 3-4 minutes until the onions are translucent and fragrant.
  3. Add the uncooked rice to the pan. Stir constantly for 2 minutes until the edges of the rice grains look translucent. Note: This is the toasting phase that prevents mushiness.
  4. Pour in the beef broth, salt, pepper, and oregano. Stir once to combine and bring the mixture to a simmer.
  5. Cover the pan with a tight fitting lid and immediately reduce heat to low.
  6. Simmer undisturbed for 15-18 minutes until the liquid is fully absorbed and rice is tender.
  7. Remove the lid and fluff the rice gently with a fork. Note: Don't stir vigorously or you'll break the grains.
  8. Sprinkle the shredded cheddar evenly across the top.
  9. Cover for 2 more minutes until the cheese is completely molten and bubbling.
  10. Garnish with fresh parsley and serve immediately.