Prep time: 10 mins | Cook time: 20 mins | Servings: 4
Ingredients
- The Protein: 1 lb lean ground beef.
- The Grain: 1.5 cups long-grain white rice (uncooked) or 3 cups cooked rice.
- The Liquid: 2.5 cups beef broth (if using uncooked rice).
- The Flavorings:
- 1 tbsp tomato paste or small can of diced tomatoes.
- 1/2 onion, finely diced.
- 1 tsp garlic powder and 1 tsp smoked paprika.
- The Cheese: 1.5 cups shredded Monterey Jack or white cheddar cheese.
- Garnish: Freshly chopped parsley.
Instructions
- Brown the Meat: In a large cast-iron skillet over medium-high heat, cook the ground beef and diced onion until the beef is fully browned. Drain any excess fat.
- Season: Stir in the tomato paste, garlic powder, and paprika. Season with salt and pepper to taste.
- Simmer the Rice: Add the uncooked rice and beef broth to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until the rice is tender and the liquid is absorbed. (Skip this step if using pre-cooked rice; simply toss it in with a splash of broth to moisten).
- Add Cheese: Once the rice is cooked, sprinkle the shredded cheese evenly over the top.
- Melt: Cover the skillet for 2–3 minutes until the cheese is completely melted and gooey.
- Garnish: Remove from heat and sprinkle with fresh parsley.
- Serve: Serve directly from the skillet for a rustic, family-style meal.