Ingredients
- Ground beef: 1 pound
- Cooked rice: 2 cups
- Garlic: 4 cloves, minced
- Butter: 4 tablespoons
- Beef broth: 1 cup
- Cheddar cheese: 1/2 cup, shredded
- Parmesan cheese: 1/4 cup, grated
- Dried parsley: 1 tablespoon
Instructions
- Step 1: In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Step 2: Add the minced garlic to the skillet and cook for about 1 minute, until fragrant.
- Step 3: Pour in the beef broth and bring to a simmer. Stir in the cooked rice, cheddar cheese, and Parmesan cheese.
- Step 4: Reduce the heat to low and stir until the cheese is melted and the sauce is smooth and creamy.
- Step 5: Stir in the remaining 2 tablespoons of butter and dried parsley. Season with salt and pepper to taste.
- Step 6: Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days for best quality.
- To reheat, add a splash of beef broth or water to the skillet while warming over low heat to restore moisture and prevent sticking.
- Garnish with extra parsley and a sprinkle of red pepper flakes for a pop of color and subtle heat.
- Don't overcook the garlic, as it can become bitter; a minute or so is all it needs to infuse the beef with flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American