Beef Cheese Rice Pan (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
1 teaspoon paprika
02 -
1 cup grated cheddar
03 -
Salt to taste
04 -
2 tablespoons parsley, freshly chopped
05 -
1 medium onion, minced
06 -
1 cup uncooked long-grain rice
07 -
2 cups beef stock
08 -
1 teaspoon dried thyme
09 -
1 pound beef steak, cut into small chunks
10 -
Pepper to taste
11 -
1 tablespoon olive oil
12 -
2 garlic cloves, finely chopped
# Step-by-Step Directions:
01 -
Warm up olive oil in a big pan over medium-high. Toss in the steak bits and cook, turning occasionally, until golden and cooked on every side. Take the meat out and leave it aside.
02 -
Add the chopped onion to the pan, stirring occasionally, until it softens and gets clear—give it about 5 minutes. Toss in the garlic next and mix for a minute or so, just until you smell it.
03 -
Pour in the uncooked rice, beef stock, paprika, and thyme. Mix it well and bring everything up to a boil.
04 -
Turn the heat down low. Put a lid on the pan and let it gently cook for 15-20 minutes. Keep it there until the rice soaks up the liquid and gets soft.
05 -
Add the steak back to the pan. Sprinkle in the grated cheddar, stirring until it melts in and everything blends together nicely.
06 -
Add some salt and pepper if it needs more flavor. Sprinkle the chopped parsley on top before serving.
# Helpful Notes:
01 -
Swap out the steak for chicken or ground beef if you'd like. Mixing in diced bell peppers or mushrooms adds extra taste. For a kick, toss in some red chili flakes or a chopped jalapeño.