Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 2 cups beef broth, low sodium
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup frozen peas, thawed
  • 1 cup carrots, finely diced
  • 1/2 cup fresh parsley, chopped
  • 1 tbsp butter

Instructions:

  1. Heat the olive oil over medium high heat. Add the ground beef, breaking it apart with a spoon, and cook until mahogany colored and no longer pink. Note: Don't stir too often; let the meat sit for 2-3 mins to get a crust.
  2. Stir in the diced onions and carrots, cooking for 4–5 minutes until the onions are translucent. Add the garlic and cook for 60 seconds until fragrant.
  3. Stir in the uncooked rice, coating the grains in the beef fat, and toast for 2 minutes until the edges become translucent.
  4. Stir in the smoked paprika, salt, and pepper to bloom the spices for about 30 seconds.
  5. Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a boil, then immediately reduce heat to low, cover with a tight fitting lid, and simmer for 15–18 minutes without lifting the lid.
  6. Remove the lid and fold in the thawed peas and butter, stirring gently to avoid breaking the rice.
  7. Garnish with fresh parsley and serve immediately.