Ground beef: this gives the dish rich flavor and hearty texture choose grass-fed for the best taste
Long-grain white rice: creates a fluffy foundation and soaks up all the sauce rinse before cooking for best texture
Olive oil: used to brown the beef and carry all those aromatic flavors pick extra virgin for smoothness
Minced garlic: brings big bold flavor and an irresistible aroma fresh cloves make the difference
Onion powder: subtly boosts the savory notes and blends well with beef
Cajun seasoning: adds warmth and depth adjust the amount for your preferred spice level
Smoked paprika: gives a gentle smoky sweetness which rounds out the savory base Spanish smoked paprika is a favorite
Beef broth: deepens the meaty flavor look for low sodium to control saltiness
Heavy cream: is the key to a luscious and rich cheese sauce stick with full fat for creaminess
Shredded cheddar cheese: melts smoothly and gives sharp tangy flavor always shred your own for best melt
Freshly grated Parmesan cheese: adds nutty salty character and savory complexity real Parmigiano-Reggiano is worth the splurge
Unsalted butter: the garlic and cheese melt right into it for a silky sauce
Salt and freshly cracked black pepper: dial in the seasoning right at the end for bright lively flavor
Fresh parsley: brightens every bite with herbal freshness and a pop of color chop just before adding
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Step-by-Step Instructions
Make the Rice:
Cook long-grain white rice in two cups of boiling water. Cover the pot and turn the heat to low. Let it simmer for about eighteen to twenty minutes until the grains are tender and fluffy but not mushy. Take the pot off the heat and let the rice rest with the lid on for five minutes to finish steaming.
Brown the Beef:
While the rice cooks heat the olive oil in a large deep skillet over medium-high heat. Crumble in the ground beef and break it into small pieces with a sturdy spoon. Cook until no longer pink and starting to caramelize around the edges. Drain off any excess fat for a cleaner taste.
Add Seasoning:
Sprinkle the browned beef with minced garlic onion powder Cajun seasoning and smoked paprika. Stir and cook gently for one to two minutes so the garlic softens but does not burn and the spices become fragrant.
Simmer the Sauce:
Pour beef broth and heavy cream into the skillet stirring to loosen the browned bits stuck on the pan. Bring to a gentle simmer and let the sauce bubble for about five minutes until it starts to thicken but is still silky.
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Stir in Cheese:
Reduce the heat to low and add the shredded cheddar cheese freshly grated Parmesan and butter. Mix gently until everything melts into a smooth velvety sauce. Taste and season with salt and cracked black pepper as needed.
Combine with Rice:
Fluff the cooked rice with a fork. Gently fold it into the skillet making sure every grain is coated with cheesy garlic sauce. Do not overmix to keep the rice light.
Serve:
Remove from the heat. Top generously with chopped parsley for color and fresh flavor. Serve warm straight from the skillet while the cheese is perfectly gooey.
A bowl of food with cheese and meat.
A bowl of food with cheese and meat. | recipebyme.com
You Must Know
Packed with protein and fiber to keep you full for hours
A complete meal in one pan so cleanup is minimal
Leftovers reheat beautifully and taste even better the next day
Cajun seasoning brings heat but you can make it as mild or bold as you like
There is something about the combination of smoked paprika and Parmesan cheese that makes this sauce unforgettable. When my children ask for second helpings it is almost always because of that rich creamy finish with just a hint of smoke.
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