Description

This creamy, savory one-pot dish is everything you want in a weeknight meal—juicy lean ground beef, aromatic sun-dried tomatoes, and perfectly tender rice, all simmered in a rich Parmesan cream sauce. It’s the kind of dinner that just might win hearts—hence the name!

Ingredients

1 pound lean ground beef (96% lean/4% fat or 92% lean/8% fat)
2–3 cloves garlic, minced (or 1 teaspoon dried minced garlic)
1 teaspoon Italian seasoning
1 teaspoon crushed red pepper flakes (adjust to taste) Salt and freshly ground black pepper, to taste
1¾ cups beef broth (preferably reduced-sodium)
¼ cup chopped oil-packed sun-dried tomatoes (drained before chopping)
¾ cup long grain white rice ¼ cup heavy cream
3 tablespoons grated Parmesan cheese (plus more for serving) Chopped fresh basil, for garnish

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Instructions

Cook the Beef:
In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks until no longer pink.
Add Seasoning:
Stir in garlic, Italian seasoning, crushed red pepper flakes, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook for 1 minute until fragrant.
Mix in Tomatoes & Rice:
Add chopped sun-dried tomatoes and rice. Stir to combine and toast the rice for about 30 seconds.
Simmer with Broth:
Pour in the beef broth, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer.
Cover and Cook:
Lower the heat, cover the skillet, and simmer for 20 minutes, stirring every 5 minutes, until the rice is cooked through and the liquid has been mostly absorbed.
Add the Creamy Finish:
Stir in heavy cream and Parmesan cheese. Taste and adjust seasoning as needed.

Serve:
Garnish with chopped fresh basil and extra Parmesan cheese. Serve hot!

Notes

Want extra richness? Use half-and-half instead of heavy cream for a lighter touch or double the cream for more indulgence.
Swap the rice for orzo or small pasta if preferred—just adjust the simmer time and liquid as needed.
To make it vegetarian, try using plant-based ground meat and vegetable broth.
Store leftovers in the fridge for up to 3 days. Reheat on the stovetop with a splash of broth or cream.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Skillet
Cuisine: American