Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1.5 cups long grain white rice
  • 4 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1 cup sharp cheddar cheese, shredded

Instructions:

  1. In a large skillet or Dutch oven over medium-high heat, add the ground beef. Spread into a flat layer and sear undisturbed for 4 minutes to develop a brown crust.
  2. Break the beef into small chunks and cook until no pink remains. Drain most of the rendered fat, leaving a thin coating in the pan.
  3. Reduce heat to medium. Add the butter and minced garlic to the skillet, sautéing for 1-2 minutes until the garlic is fragrant and the butter begins to foam.
  4. Add the rice to the pan and stir to coat every grain in the garlic butter. Toast the rice for 2 minutes.
  5. Add liquid (water or broth based on rice package instructions or preference) and any other seasonings desired. Bring to a boil, then reduce heat to low, cover, and simmer for the time recommended on the rice packaging, or until liquid is absorbed.
  6. Remove from heat. Fold in the shredded cheddar cheese using the residual heat until melted. Garnish with fresh parsley before serving.