Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1 cup long-grain white rice, uncooked and rinsed
  • 2 cups beef broth, low sodium
  • 1 tbsp Worcestershire sauce
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil in a 12-inch deep skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until browned and edges are slightly crisped.
  2. Add the diced onion to the beef and cook until translucent, then stir in the minced garlic for 30 seconds until fragrant.
  3. Stir in the tomato paste, smoked paprika, chili powder, and cumin. Cook for 1 minute to toast the spices.
  4. Pour in the uncooked rice and stir constantly for 2 minutes until the grains smell nutty and look translucent at the edges.
  5. Stir in the beef broth, honey, soy sauce, and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
  6. Bring the mixture to a boil, then immediately reduce heat to low. Cover with a tight-fitting lid and simmer for 15–18 minutes.
  7. Remove from heat and let the skillet sit, covered, for 5 minutes before fluffing the rice with a fork.