Ingredients
Scale
- 1 cup uncooked long-grain white rice
- 1 lb ground beef
- 1 small onion, diced
- 4 garlic cloves, minced
- 3 cups low-sodium beef broth
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 3 tbsp butter
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
- Add the ground beef and cook, breaking it apart, until browned. Drain excess fat if needed.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the uncooked rice, beef broth, Italian seasoning, salt, and pepper. Stir well to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until the rice is tender and liquid is absorbed.
- In a small saucepan over low heat, melt the remaining 2 tablespoons of butter. Stir in the milk, Parmesan, and cheddar until smooth and creamy.
- Pour the cheese sauce into the skillet with the beef and rice. Stir until fully combined.
- Cook uncovered for 2–3 minutes. Garnish with parsley if desired and serve warm.
Notes
- Freshly grated cheese melts more smoothly and enhances flavor.
- Adjust seasoning at the end to taste.
- Broth choice may affect gluten content—check labels if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American