Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup carrots, finely diced
  • 1/2 cup frozen peas, thawed
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups cooked white rice
  • 2 cups sharp cheddar cheese, freshly grated
  • 1/2 cup whole milk
  • 1 tbsp unsalted butter

Instructions:

  1. Heat the olive oil in a 12-inch heavy-bottomed skillet over medium-high heat.
  2. Add the ground beef, pressing it flat. Let it sear undisturbed for 3-4 minutes until a deep brown crust forms.
  3. Break the meat apart with a spatula and cook until no longer pink. Drain any excess fat, leaving about one tablespoon in the pan.
  4. Lower the heat to medium. Stir in the diced onion and carrots, sautéing for 5-6 minutes until onions are translucent and carrots have softened.
  5. Add the minced garlic and cook for 60 seconds until fragrant.
  6. Fold in the cooked white rice and frozen peas. Stir well to ensure the grains are evenly distributed and coated in the beef drippings.
  7. Season the mixture with salt and black pepper.
  8. Turn the heat to low. Stir in the butter and milk.
  9. Sprinkle the freshly grated cheddar over the top in three stages, stirring gently between each addition until the sauce is fluid and creamy.