Description
A hearty and flavorful one-pan beef and rice skillet dish that’s perfect for a quick and satisfying weeknight dinner. Ground beef and onions are cooked until browned, then combined with uncooked rice and simmered in beef broth until tender. This comforting meal is easy to prepare, requires minimal cleanup, and can be customized with optional toppings like chopped parsley, shredded cheese, or sliced green onions.
Ingredients
Scale
Main Ingredients
- 1 lb lean ground beef
- 2.5 cups chopped onions
- ½ teaspoon garlic powder
- 1 cup uncooked long-grain white rice (or brown rice for a healthier twist)
- 2½ cups beef broth (or chicken broth)
- 1 teaspoon Worcestershire sauce (optional, for depth of flavor)
- Salt and pepper, to taste
Optional Toppings
- Chopped fresh parsley
- Shredded cheese (cheddar or mozzarella)
- Sliced green onions
Instructions
- Cook the Beef and Onions: In a large skillet or deep pan over medium heat, cook the ground beef and chopped onions until the beef is browned and no longer pink. Break the beef into small pieces as it cooks to ensure even cooking.
- Drain excess fat: Carefully drain excess fat from the skillet, leaving about 1 tablespoon to retain flavor without making the dish greasy.
- Add Rice and Seasonings: Stir in the uncooked rice, garlic powder, Worcestershire sauce (if using), salt, and pepper. Mix well so the rice and seasonings are evenly distributed.
- Toast the Rice: Cook the mixture for 1-2 minutes, stirring frequently to lightly toast the rice and allow it to absorb the flavors from the beef and seasonings.
- Add Broth and Simmer: Pour in the beef broth, stirring to combine all ingredients thoroughly.
- Bring to Boil: Increase the heat to bring the mixture to a gentle boil, making sure the rice is evenly submerged.
- Reduce Heat and Cover: Lower the heat to low, cover the skillet with a lid, and let it simmer gently for 18-20 minutes, or until the rice is tender and all the liquid has been absorbed.
- Finish and Season: Once cooked, remove the lid and fluff the rice with a fork to separate the grains. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve and Garnish: Serve the beef and rice skillet hot, garnished with your choice of optional toppings such as chopped fresh parsley, shredded cheese, or sliced green onions for added flavor and presentation.
Notes
- For a healthier option, use brown rice instead of white rice; increase the simmering time slightly as brown rice takes longer to cook.
- If you prefer less fat, thoroughly drain the fat after cooking the beef.
- To enhance flavor depth, Worcestershire sauce is recommended but can be omitted.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- For variation, add vegetables such as bell peppers or peas during the cooking process.
