📋 Instructions

1. 1Heat the oven and prep — Preheat the oven to 375°F (190°C) and set a rack in the middle. Have your onion, garlic, and cheese ready before you start, because the stovetop moves fast.
2. 2Brown the beef — Heat a 12-inch oven-safe skillet over medium-high heat. Add the beef and cook for 6 to 8 minutes, breaking it up, until no pink remains and the edges are deeply browned. Spoon off all but 1 tablespoon of fat.
3. 3Soften the onion and garlic — Lower the heat to medium and add the onion. Cook for 4 to 5 minutes until soft and translucent, then stir in the garlic and cook 30 seconds until fragrant, not browned.
4. 4Toast the rice and season — Stir in the rice, oregano, smoked paprika, salt, and pepper. Cook for 1 minute, stirring, until the grains look glossy and smell nutty.
5. 5Add the liquid — Pour in the diced tomatoes with their juice and the broth. Scrape up any browned bits from the bottom, bring to a gentle simmer, and turn off the heat.
6. 6Bake covered — Cover the skillet tightly with foil and bake at 375°F (190°C) for 25 minutes, until the rice is nearly tender and the liquid is mostly absorbed. The edges should be bubbling gently.
7. 7Add the cheese and finish — Remove the foil, scatter the cheddar over the top, and bake uncovered another 10 minutes at 375°F (190°C) until the cheese is melted and golden brown at the edges.
8. 8Rest and serve — Let the casserole rest for 5 minutes so the cheese sets. Sprinkle with parsley and serve warm straight from the skillet.