Instructions
Step 1: In a skillet over medium heat, cook ground beef until browned. Add chopped onion and cook until softened, then stir in garlic./nStep 2: Drain excess grease and transfer the mixture to the slow cooker./nStep 3: Add uncooked rice, beef broth, diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and pepper./nStep 4: Stir everything together until well combined./nStep 5: Cover and cook on low for 4–5 hours or until rice is tender and has absorbed the liquid./nStep 6: Stir the mixture, and sprinkle cheese on top if using. Cover for a few minutes until melted./nStep 7: Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth to keep it moist. This dish can also be frozen for up to 2 months and reheated before serving.
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