Ingredients
Scale
- 1 cup uncooked long-grain white rice
- 1 lb ground beef
- 1 small onion, diced
- 4 garlic cloves, minced
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 cups low-sodium beef broth
- 1 tsp Italian seasoning
- 3 tbsp butter, divided
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Melt 1 tablespoon butter in a large skillet over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
- Add the ground beef and cook, breaking it up, until browned and no longer pink. Drain any excess fat.
- Stir in minced garlic and cook for 1 minute until fragrant. Add Italian seasoning, salt, and pepper.
- Pour in the uncooked rice and beef broth. Stir to combine, bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes until rice is tender and broth absorbed.
- Meanwhile, in a small saucepan, melt the remaining 2 tablespoons of butter. Add milk, Parmesan, and cheddar, stirring until smooth and creamy.
- Pour the cheese sauce into the beef and rice mixture. Stir well until evenly coated and creamy.
- Cook uncovered for 2–3 minutes to let the flavors meld. Garnish with chopped parsley and serve warm.
Notes
- Use freshly grated cheese for the best melt and flavor.
- Add spinach, peas, or diced bell peppers for extra nutrition.
- For spice lovers, stir in red pepper flakes or cayenne.
- Swap beef for chicken or turkey for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American