Ingredients:

  • 1 lb 90/10 ground beef
  • 3 tbsp unsalted butter
  • 5 cloves fresh garlic, minced
  • 1 tsp smoked paprika
  • 1.5 cups long-grain white rice
  • 2.5 cups low-sodium beef broth
  • 1 tsp Italian seasoning
  • 1.5 cups sharp yellow cheddar cheese, freshly grated
  • 0.5 cup 2% milk
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. In your large skillet over medium high heat, add the 1 lb 90/10 ground beef. Break it up with a wooden spoon and cook for 5-7 minutes until deep brown and crispy on the edges.
  2. Tilt the pan and remove any excess grease with a spoon. Reduce heat to medium.
  3. Add the 3 tbsp unsalted butter to the pan. Once melted, toss in the 5 cloves minced garlic and 1 tsp smoked paprika. Cook for 1 minute until fragrant but not browned.
  4. Stir in the 1.5 cups long grain white rice, coating every grain in the garlic butter. Cook for 2 minutes until the rice looks slightly translucent at the tips.
  5. Pour in the 2.5 cups low sodium beef broth and 1 tsp Italian seasoning. Stir once to combine.
  6. Bring the mixture to a boil, then immediately turn the heat to low. Cover with a tight lid.
  7. Cook for 15-18 minutes without lifting the lid.
  8. Remove from heat. Stir in the 0.5 cup 2% milk and 1.5 cups freshly grated cheddar cheese.
  9. Cover the pan again for 2-3 minutes. This allows the cheese to melt fully.
  10. Stir in the 0.25 cup fresh parsley and serve immediately while the sauce is glossy.