Ingredients
Method
- In a large skillet over medium heat, melt 1 tablespoon of butter and cook ground beef with salt and pepper until browned. Remove and set aside.
- Add remaining butter and garlic to the same skillet. Sauté for 1-2 minutes until fragrant.
- Stir in uncooked rice and toast for 1 minute.
- Pour in beef broth, bring to a simmer, cover, and cook for 15-18 minutes until rice is tender and broth is absorbed.
- Stir in heavy cream and gradually add cheddar and parmesan cheeses. Mix until melted and creamy.
- Return beef to the skillet and combine. Let it simmer for 2-3 minutes.
- Sprinkle with chopped parsley and serve hot.
Nutrition
Notes
Rice Type: I've found that long-grain white rice works best here because it stays fluffy and separate.
Avoid using short-grain or sticky rice, as it can turn the dish into a gummy mess.
If you want to swap, jasmine rice adds a lovely fragrance.
Cheese Substitution: When I'm out of parmesan, I've used an extra 1/3 cup of sharp cheddar with great results.
Just keep in mind the sauce will be a bit less creamy and more tangy.
For a milder flavor, try mozzarella in place of the cheddar.
Make-
Ahead Tip: I love prepping this dish in advance for busy weeknights.
Cook the beef and rice mixture up to the point before adding the cream and cheese, then refrigerate.
When you're ready to eat, reheat it on the stove, stir in the dairy, and finish with parsley.
It saves about 15 minutes of active time.
Common Mistake: Don't skip toasting the rice in the butter and garlic for that full minute.
I once rushed this step and the rice ended up mushy and bland.
That quick toast locks in a nutty flavor and keeps each grain distinct.
Storage Instructions: Leftovers keep well in an airtight container in the fridge for up to 3 days.
When reheating, add a splash of beef broth or water to loosen the sauce, as the rice will absorb liquid overnight.
I usually microwave it with a damp paper towel over the bowl to keep it moist.
Serving Suggestion: I love serving this with a side of steamed green beans or a crisp garden salad.
The bright, fresh vegetables balance the rich, cheesy sauce beautifully.
For a touch of heat, a pinch of red pepper flakes stirred in at the end is a game-changer.
Equipment Alternative: If you don't have a large skillet with a tight-fitting lid, a Dutch oven works perfectly.
Just make sure the lid fits snugly to trap steam for the rice to cook properly.
I've also used a regular frying pan covered with aluminum foil in a pinch, though you'll need to check the rice a few minutes earlier.
