Ingredients
Scale
- 1 cup uncooked long-grain white rice
- 1 lb ground beef
- 1 small onion, diced
- 4 cloves garlic, minced
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 cups beef broth (low sodium)
- Salt and pepper, to taste
- 1 tsp Italian seasoning
- 3 tbsp butter
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened.
- Add the ground beef, breaking it apart as it cooks until browned. Drain excess fat if necessary.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the uncooked rice, beef broth, Italian seasoning, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for 18 to 20 minutes until the rice has absorbed the broth and is tender.
- In a small saucepan, melt 2 tablespoons of butter over low heat. Stir in Parmesan, cheddar, and milk until creamy and smooth.
- Pour the cheese sauce into the skillet with the beef and rice mixture. Stir until well combined.
- Cook uncovered for an additional few minutes to meld flavors. Top with parsley if desired and serve warm.
Notes
For a lighter version, use reduced-fat cheese and low-fat milk. Vegetarian option available by replacing beef with vegetables and using vegetable broth.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 50mg