Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup beef broth
  • 1 tsp Worcestershire sauce
  • 1/2 tsp smoked paprika
  • salt and black pepper to taste
  • 3 cups cooked long-grain white rice
  • 2 cups sharp Cheddar cheese, shredded
  • 1/2 cup sour cream
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until mahogany-colored and no longer pink.
  2. Stir in the diced onion and garlic, sautéing for 3–5 minutes until the onions are translucent. Drain all excess grease from the pan.
  3. Lower the heat to medium. Stir in the cream of mushroom soup, beef broth, Worcestershire sauce, and smoked paprika. Mix until velvety.
  4. Fold in the sour cream to add tang and richness.
  5. Gently fold in the cooked rice, ensuring every grain is coated. Transfer the mixture to a greased baking dish or oven-safe skillet and smooth the top.
  6. Bake at 375°F (190°C) for 15 minutes.
  7. Remove from the oven, sprinkle the shredded Cheddar evenly across the top, and bake for another 5–10 minutes until the cheese is bubbly and golden.
  8. Garnish with chopped fresh parsley before serving.