Smoky Gouda Beefy Rice

Description

Smoky ground beef, creamy smoked gouda, and tender jasmine rice come together in a rich tomato sauce for a hearty, comforting meal. Every bite is savory, creamy, and smoky with warm herbs that deepen the flavor without overpowering the beef. Everything cooks in one Dutch oven, allowing the rice to absorb the rich sauce while keeping cleanup simple. Freshly shredded smoked gouda melts directly over the finished casserole for a smooth creamy topping without needing to turn on the oven.

Ingredients

• 1 Tablespoon of Olive Oil
• 1 lb of Grass Fed Beef
• 1 Small of Onion
• 3 Minced of Garlic Clove(s)
• 1 Teaspoon of Smoked Paprika
• 1/2 Teaspoon of Ground Mustard
• 1 Teaspoon of Garlic Powder
• 1 Teaspoon of Onion Powder
• 1/2 Teaspoon of Thyme
• 1 Teaspoon of Salt
• 1 Cup of Tomatoes
• 2 Cups of Bone Broth
• 1/4 Cup of Heavy Whipping Cream
• 1 Cup of Jasmine Rice
• 2 Cups of Smoked Gouda

Equipment

• Stock Pot/Dutch Oven
• Liquid Measuring Cup
• Measuring Spoons
• Slotted Spoon
• Non Toxic Knife
• Non Toxic Cutting Board
• Box Grater

Instructions

• Heat the olive oil in a Dutch Oven over medium high heat.
• Add the ground beef and cook for 7 to 10 minutes, breaking it apart as it cooks, until browned.
• Add the onion and cook for 3 to 4 minutes until softened.
• Stir in the garlic and cook for 30 seconds.
• Add the smoked paprika, ground mustard, onion powder, dried thyme, and salt. Stir for 1 minute until fragrant.
• Stir in the crushed tomatoes, beef bone broth, and heavy whipping cream until combined.
• Add the rinsed jasmine rice and stir well. Bring to a gentle simmer.
• Cover, reduce the heat to low, and cook for 15 to 18 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed.
• Shred the smoked gouda while the rice finishes cooking.
• Sprinkle the freshly shredded smoked gouda evenly over top and mix.
• Serve with extra shredded gouda on top.

Notes