One-Pan Cheesy Beef and Rice Skillet with Hidden Vegetables

Wash and finely dice 1 small yellow onion. Peel and mince 3 cloves garlic. Wash, seed, and finely dice 1 medium red bell pepper. Wash and finely dice 1 medium zucchini (about 1/4-inch pieces). Rinse 1.5 cups long-grain white rice in a fine-mesh strainer under cold water until water runs clear, then drain well.

Heat a deep 12-inch cast-iron skillet over medium-high heat. Add 1.5 lb ground beef and break it into small crumbles with a wooden spoon. Cook for 6 to 7 minutes, stirring occasionally, until the beef is browned and no pink remains. Use a slotted spoon to transfer the cooked beef to a plate, leaving about 1 tbsp of fat in the skillet.

Reduce heat to medium. Add the diced onion, red bell pepper, and zucchini to the skillet with the reserved beef fat. Sauté for 4 to 5 minutes, stirring frequently, until the vegetables are softened and the onion is translucent.

Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.

Stir in 3 tbsp tomato paste, 1 tsp paprika, and 1 tbsp Worcestershire sauce. Cook for 1 minute, stirring constantly, to caramelize the tomato paste and develop deeper flavors.

Add the drained rice to the skillet and stir for 1 minute to coat the grains with the tomato mixture and toast them slightly.

Pour in 2.5 cups beef broth and stir well to combine, scraping up any browned bits from the bottom of the skillet. Return the cooked ground beef to the skillet and stir to distribute evenly. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Bring the mixture to a boil over medium-high heat, then immediately reduce heat to low. Cover the skillet tightly with a lid and simmer for 18 to 20 minutes without lifting the lid, until the rice is tender and has absorbed all the liquid.

Remove the skillet from heat. Sprinkle 2 cups shredded cheddar cheese evenly over the top of the rice mixture. Cover with the lid and let stand for 2 to 3 minutes until the cheese is completely melted and gooey.

Wash and finely chop 2 tbsp fresh parsley. Sprinkle the parsley over the melted cheese for a pop of color. Serve family-style directly from the cast-iron skillet with a large spoon.