Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1/2 cup finely diced carrots
  • 1/2 cup finely diced yellow onion
  • 2 cloves minced garlic
  • 1 cup long-grain white rice, uncooked
  • 2 cups low-sodium beef broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp paprika
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup frozen peas
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a 12-inch deep skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook without stirring too often until mahogany-colored and crispy. Drain excess fat, leaving about 1 tablespoon in the pan.
  2. Lower heat to medium. Stir in the diced carrots and onions and sauté for 4–5 minutes until translucent. Add the minced garlic and paprika, stirring for 30 seconds.
  3. Stir in the uncooked rice to coat in beef fat and toast for 2 minutes. Pour in the beef broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover with a tight lid, and simmer for 15–18 minutes until liquid is absorbed and rice is tender.
  4. Remove the lid and stir in the frozen peas. Sprinkle shredded cheddar cheese evenly across the top. Cover for 1–2 minutes until the cheese is completely melted and bubbling. Garnish with chopped fresh parsley before serving.