Description
A comforting beef and rice dish with creamy garlic butter sauce.
Ingredients
Scale
- 1 cup uncooked long-grain white rice
- 1 lb of ground beef
- 1 small diced onion
- 4 minced garlic cloves
- 1/2 cup milk
- 1 cup shredded cheddar
- 1/2 cup Parmesan, grated
- 3 cups beef broth (low sodium)
- Salt and pepper as needed
- 1 tsp of Italian seasoning
- 3 tbsp butter
- Fresh parsley (optional) – 2 tablespoons, chopped
Instructions
- Melt 1 tablespoon of butter in a big skillet on medium heat. Toss in your chopped onion and give it 3 to 4 minutes to soften.
- Drop the ground beef into the pan. Let it cook while breaking it apart until it changes color. If there’s extra fat, drain it out.
- Add your minced garlic to the skillet and let it hang out for a minute, stirring until the smell is strong.
- Pour in the uncooked rice, beef broth, Italian seasoning, pepper, and salt. Give it a good stir to combine everything.
- Crank up the heat to boil, then bring it down to low. Pop a lid on and let it cook for 18 to 20 minutes, just until the rice soaks up the broth and softens.
- Grab a small saucepan. On low heat, melt up 2 more tablespoons of butter. Stir in Parmesan, cheddar, and milk. Keep at it until it’s creamy and smooth.
- Take the cheese sauce you’ve made and pour it into the skillet with the cooked beef and rice mixture. Stir until it all comes together nicely.
- Cook uncovered for a couple more minutes so the flavors mesh. Throw some parsley on top if you like, and serve it warm.
Notes
- Feel free to adjust the amount of cheese according to your taste.
- You can add vegetables like spinach or bell peppers for extra nutrition.
- This dish can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 3g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 110mg