Melt a tablespoon of unsalted butter in a large skillet over medium heat. Add the chopped onions and minced garlic, sautéing until they’re fragrant and soft, about 3–4 minutes.

Increase the heat to medium-high and add the ground beef. Cook it until it’s browned, breaking it apart with a spatula, about 5–7 minutes.

Stir in the rinsed rice along with the beef broth. Bring the mixture to a gentle boil, scraping any browned bits from the skillet.

Lower the heat to a simmer, then cover and cook for about 15 minutes.

Fold in the shredded cheddar cheese after removing from heat, mixing until melted. Adjust seasoning with salt and pepper to taste.