Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped into 1/2-inch pieces
  • 1 cup long-grain white rice
  • 2 cups low-sodium beef broth
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 1.5 cups shredded sharp cheddar cheese
  • 0.25 cup fresh parsley, chopped
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Place 1 lb ground beef in the skillet over medium high heat. Note: Don't move it for 2 minutes to get a good sear.
  2. Add 1 diced yellow onion and 1 chopped red bell pepper to the beef. Note: Cook until the onion is translucent and soft.
  3. Stir in 3 cloves minced garlic and cook for 30 seconds until fragrant and pale gold.
  4. Move a small space in the center and add 1 tbsp tomato paste. Note: Fry the paste for 1 minute to remove the raw tinny taste.
  5. Add 1 cup long grain white rice directly to the pan. Note: Stir for 2 minutes until the edges of the grains look translucent.
  6. Sprinkle in 1 tsp smoked paprika, 0.5 tsp cumin, 0.5 tsp sea salt, and 0.25 tsp black pepper.
  7. Pour in 2 cups beef broth, scraping the bottom of the skillet until all brown bits are lifted.
  8. Bring to a boil, then reduce heat to low and cover. Note: Simmer for 15-18 minutes without lifting the lid.
  9. Remove from heat once the liquid is absorbed until rice is tender and fluffy.
  10. Sprinkle 1.5 cups shredded cheddar over the top and cover for 2 minutes until velvety and bubbling.
  11. Top with 0.25 cup fresh parsley and fluff gently with a fork.