Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet.

Divide the rice up amongst the 5 bowls. This will be about 2 full tablespoons each. Set the seasoning packet aside.

Add 1/4 cup of beef broth to each bowl with the rice.

Cook beef in a pan until no longer pink. Strain grease and divide the cooked beef up into the 5 bowls, right over the top of the rice.

In the same pan you cooked the beef(don't clean it), melt the butter. Add the onions and cauliflower. Cook a few minutes until the onions are translucent.

Stir in the flour. It will be clumpy.

Slowly stir in the remaining beef broth and the 1/2 cup of milk.

Add the seasoning packet and let the sauce simmer 5-7 minutes until reduced.

Divide and pour the sauce over the 5 bowls. Add the additional 2 tablespoons of milk to each bowl. Stir them all well and make sure no rice is stuck to the sides of the bowl. Top all the bowls with the cheese.

Bake in the oven for about 30 minutes, or until the rice appears to be cooked. If there is some excess liquid, don't fret, the rice will absorb it as it cools.

Let the bowls cool before covering and placing in the refrigerator. Reheat in the microwave for 2-3 minutes.