Ground BeefGround Beef and Rice Skillet
This is the dinner for nights when nobody wants to wash three pots. The rice cooks right in the skillet in the seasoned beef juices, so it ends up flavored through. The key is to keep the lid on and resist stirring while it steams.
- for the skillet
- 1 tbsp olive oil
- 1 lb ground beef
- 1 yellow onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice, rinsed
- 1 can (14 oz) diced tomatoes with juice
- 1 cup beef or chicken broth
- 1 tsp chili powder or paprika
- ½ tsp salt, plus black pepper to taste
- ½ cup shredded cheese (optional)
makes 4 hearty servings.
- Heat the oil in a large lidded skillet over medium-high heat. Brown the beef, breaking it up, until cooked through. Spoon off extra fat.
- Add the onion and pepper and cook 4 minutes. Stir in the garlic and chili powder for 30 seconds.
- Add the rice and stir to coat, then pour in the tomatoes, broth, salt and pepper. Bring to a boil.
- Reduce to low, cover tightly and cook about 18 minutes without lifting the lid, until the rice is tender and the liquid is absorbed.
- Rest 5 minutes covered, fluff with a fork, and top with cheese if you like.
Brown rice? It needs more liquid and time. Add an extra half cup of broth and cook until tender.
No diced tomatoes? Use tomato sauce plus water to make up the liquid.
Add vegetables? Stir in frozen corn, peas or chopped zucchini for the last 5 minutes.
Tex-Mex version? Add cumin, black beans and corn and top with cilantro and lime.
Keeps 4 days in the fridge. Reheat with a splash of water, covered. Freezes well in portions.
Cheeseburger skillet Add mustard and ketchup to the sauce and top with cheddar and pickles.
Stuffed pepper skillet Use rice, tomatoes and Italian seasoning, finished with mozzarella.
Taco skillet Use taco seasoning, corn and black beans.
Kantan tip — keep the lid on. Every time you peek, steam escapes and the rice cooks unevenly.