Ingredients
Scale
- Ground beef 1 pound
- Cooked rice 3 cups
- Garlic 4 cloves, minced
- Butter 4 tablespoons
- Beef broth 1 cup
- Cheddar cheese 1 cup, shredded
- Parmesan cheese 1/2 cup, grated
- Heavy cream 1/4 cup
Instructions
- Step 1: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain off any excess grease.
- Step 2: Add the minced garlic to the skillet with the cooked beef and cook for about 1 minute, until fragrant.
- Step 3: Stir in the cooked rice and beef broth. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the broth is mostly absorbed.
- Step 4: Reduce the heat to low. Add the cheddar cheese, parmesan cheese, heavy cream, and the remaining 2 tablespoons of butter to the skillet. Stir until the cheeses are melted and the sauce is smooth.
- Step 5: Continue to cook for another 2-3 minutes, stirring frequently, until the mixture is heated through and the sauce has thickened slightly. Season with salt and pepper to taste. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best reheating, add a splash of beef broth or milk to the skillet and warm over low heat, stirring frequently, to restore moisture.
- Garnish with freshly chopped parsley or green onions for a pop of color and flavor.
- Don't overcrowd the skillet when browning the beef; cook in batches if necessary to ensure even browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American