Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 cup long grain white rice
  • 1 small yellow onion, finely diced
  • 2 cups low sodium beef broth
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 6 cloves garlic, minced
  • 2 tbsp unsalted butter, chilled
  • 1 tbsp fresh Italian parsley, chopped
  • 1 tsp dried thyme
  • 0.5 tsp dried oregano
  • 0.5 tsp smoked paprika

Instructions:

  1. Place the 1 lb lean ground beef in a large skillet over medium high heat. Cook 5-7 mins until deeply browned and crispy on the edges. Note: Resist the urge to stir constantly so a crust can form.
  2. Add the finely diced small yellow onion to the beef fat. Cook 3 mins until translucent and soft.
  3. Stir in the 1 cup long grain white rice, 1 tsp sea salt, 0.5 tsp cracked black pepper, 0.5 tsp smoked paprika, 0.5 tsp dried oregano, and 1 tsp dried thyme. Cook 3 mins until rice is fragrant and lightly golden.
  4. Toss in the 6 cloves minced garlic. Cook 1 min until the aroma fills the kitchen. Note: Do not let it turn dark brown or it will taste bitter.
  5. Pour in the 2 cups low sodium beef broth, scraping the bottom of the pan to release those browned bits.
  6. Bring to a boil, then reduce heat to low and cover with a tight fitting lid. Simmer 18 mins until the liquid is fully absorbed.
  7. Turn off the heat but keep the lid on. Wait 5 mins to allow the moisture to redistribute.
  8. Remove the lid and add the 2 tbsp chilled unsalted butter and 1 tbsp fresh Italian parsley.
  9. Use a fork to gently toss the rice, melting the butter into the grains. Serve immediately while the aroma is at its peak.