Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 medium yellow onion, finely diced
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 1/2 cups long-grain white rice, rinsed and drained
  • 1 tsp smoked paprika
  • 3 cups beef broth, low sodium
  • 1 tbsp soy sauce
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place a 12-inch deep skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion. Cook without stirring for 3 minutes to develop a mahogany crust, then break the beef apart until fully browned and the onions are translucent.
  2. Reduce heat to medium. Stir in the unsalted butter and smoked paprika. Once the butter foams, add the minced garlic and rinsed white rice. Stir constantly for 2 minutes until the rice smells nutty and the garlic is fragrant.
  3. Pour in the beef broth and soy sauce, scraping the bottom of the pan to release the browned bits. Bring to a boil, then immediately reduce heat to low.
  4. Cover with a tight lid and simmer for 15-18 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork and topping with fresh parsley.