Ingredients:

  • 1 lb (450g) lean ground beef (90% lean)
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) cracked black pepper
  • 1 cup (190g) long-grain white rice, uncooked
  • 2 cups (480ml) beef broth, low sodium
  • 1 can (14.5 oz / 411g) diced tomatoes, undrained
  • 1 tsp (5g) dried oregano
  • 1 tsp (5g) smoked paprika
  • 2 cups (225g) sharp cheddar cheese, shredded
  • 1/4 cup (15g) fresh parsley, chopped

Instructions:

  1. Heat 15ml olive oil in a large skillet over medium high heat. Add 450g ground beef, breaking it apart with a spatula. Cook until the meat is deeply browned and no longer pink, then drain the excess grease.
  2. Lower the heat to medium. Stir in 110g diced onion and cook 3-5 minutes until the onion looks translucent.
  3. Add 15g minced garlic, 5g salt, and 3g pepper. Sauté for 60 seconds until the garlic smells fragrant.
  4. Preheat your oven to 190°C.
  5. Stir 190g uncooked rice, 480ml beef broth, 411g undrained diced tomatoes, 5g oregano, and 5g smoked paprika into the skillet. Note: stirring in the pan ensures the rice is fully coated in the beef juices.
  6. Pour the mixture into a 12x9 inch baking dish, smoothing the top with a spoon.
  7. Cover the dish tightly with aluminum foil. Bake for 45 minutes.
  8. Remove the foil and sprinkle 225g shredded cheddar cheese across the top. Bake 10-15 minutes until the cheese is bubbling and browned.
  9. Remove from oven and garnish with 15g chopped fresh parsley.