Ingredients:

  • 1 lb lean ground beef
  • 2 medium zucchini, diced into ½-inch cubes
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 3 cups cooked long-grain white rice
  • ½ cup beef broth
  • ½ cup sour cream
  • 1 cup shredded sharp cheddar cheese

Instructions:

  1. Place the skillet over medium-high heat. Add the ground beef, breaking it apart with your spatula. Cook until the meat is no longer pink and has developed a deep brown crust.
  2. Stir in the diced onion and cook for 3–4 minutes until translucent.
  3. Add the minced garlic, smoked paprika, chili powder, salt, and pepper. Stir for 60 seconds until the spices smell toasted and fragrant.
  4. Toss in the diced zucchini. Sauté for 5 minutes; you want the zucchini to be tender-crisp and slightly golden, but not mushy.
  5. Reduce the heat to low. Fold in the cooked rice and beef broth, stirring gently to ensure the rice is evenly coated in the beef juices.
  6. Remove the pan from the heat and stir in the sour cream and the first cup of cheddar cheese. Mix until the cheese is melted.