1 lb ground beef

1 cup long-grain white rice (uncooked)

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon onion powder

1 tablespoon Cajun seasoning

1 cup cheddar cheese, shredded

1/2 cup parmesan cheese, grated

2 cups beef broth

Salt and pepper to taste

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Heat olive oil in a large skillet over medium-high heat.
Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
Stir in minced garlic, onion powder, and Cajun seasoning. Cook for about 30 seconds until fragrant.
Add uncooked rice and stir to coat with the beef mixture, toasting slightly for 1 minute.
Pour in beef broth, season with salt and pepper, and bring to a boil.
Reduce heat to low, cover, and simmer for 18–20 minutes, or until rice is tender and most liquid is absorbed.
Stir in cheddar and parmesan cheeses until melted and creamy.
Taste and adjust seasoning, then serve hot with extra cheese or chopped parsley if desired.

Add diced bell peppers, mushrooms, or peas for extra vegetables.

For a creamier texture, stir in a splash of heavy cream or butter at the end.

Use ground turkey or chicken instead of beef for a lighter option.

Make it spicier with extra Cajun seasoning or a few dashes of hot sauce.

Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.