Ingredients:

  • 1 lb lean ground beef
  • 1 cup long-grain white rice, uncooked
  • 2 cups low sodium beef broth
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas and carrots blend
  • 1 tbsp olive oil
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • salt to taste
  • black pepper to taste
  • 1/2 cup shredded cheddar cheese

Instructions:

  1. Heat the olive oil over medium-high heat in a 12-inch skillet. Add the ground beef, spreading it across the pan, and let it sit undisturbed for 3 minutes until a dark crust forms, then break it apart.
  2. Add the diced onion and cook until translucent and fragrant, about 4 minutes. Stir in the minced garlic and cook for the final 60 seconds.
  3. Stir in the smoked paprika, oregano, and Worcestershire sauce until the meat is evenly coated.
  4. Stir in the uncooked rice, tossing for 2 minutes to toast the grains in the beef fat.
  5. Pour in the beef broth and stir well, scraping the bottom of the pan to release the fond. Bring to a quick boil, then reduce heat to low.
  6. Cover with a tight-fitting lid and simmer for 15–18 minutes.
  7. Stir in the frozen peas and carrots during the last 3 minutes of cooking.
  8. Remove from heat, let sit covered for 5 minutes, then fluff with a fork and top with shredded cheddar cheese.