Instructions
Brown meat: Heat Dutch oven until smoking hot. Brown beef in single layer → drain 90% fat. Add onions + peppers → sauté 5-10 mins. Reduce heat → add garlic → stir 1-2 mins.
Simmer: Stir in Worcestershire + seasoning + salt + pepper. Pour in hot broth + tomatoes + rice → scrape ALL fond. Bring to boil → cover → simmer 20 mins (no peeking!).
Melt cheese: Stir in ½ cheeses → sprinkle remaining on top. Cover 5 mins → rest 10 mins off heat.
Serve: Scoop into pre-warmed bowls. Garnish with parsley.
Notes
Critical: Never skip rice rinse—starch = gummy disaster.
Never peek during cooking—steam = perfect texture.
Tools: Dutch oven, fine-mesh strainer, wooden spoon.
Allergy note: Contains dairy, gluten (in Worcestershire). GF swap: Coconut aminos + ½ tsp vinegar.
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