Description
A quick and hearty one-pan meal featuring browned ground beef combined with savory onions, garlic, rice, and broth. This comforting skillet dish is perfect for busy weeknights, delivering balanced flavors and satisfying textures with minimal effort.
Ingredients
Scale
Ground Beef and Vegetable Base
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
Rice and Broth
- 1 cup long-grain white rice
- 2 1/2 cups beef broth or chicken broth (low sodium preferred)
Instructions
- Brown the Beef: In a large skillet over medium heat, add the ground beef. Cook, breaking it up with a spoon, until it starts to brown and no longer pink.
- Sauté Aromatics: Add the diced onion and minced garlic to the skillet. Continue cooking until the onion becomes translucent and fragrant, about 3-4 minutes, stirring occasionally.
- Add Rice and Broth: Stir in the uncooked rice, making sure it is evenly combined with the beef and vegetables. Pour in the broth, stirring gently to distribute the rice evenly.
- Simmer Covered: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 18-20 minutes, or until the rice is tender and has absorbed the liquid. Avoid lifting the lid too often but stir once halfway through cooking to prevent sticking.
- Final Touches and Serve: Once the rice is fully cooked and the liquid mostly absorbed, remove the skillet from heat. Fluff the rice with a fork, adjust seasoning with salt and pepper as needed, and serve immediately while hot.
Notes
- Use low-sodium broth to control the salt content of the dish.
- For added vegetables, consider stirring in diced bell peppers or peas along with onions.
- Ensure the skillet you use has a tight-fitting lid to keep moisture in while simmering.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- You may substitute ground turkey or chicken for a leaner option.