Description
The One-Pan Beef and Rice Skillet delivers a savory, umami-rich experience that bridges the gap between a hearty stew and a fluffy pilaf, maximizing flavor using the Maillard reaction and creating a luscious sauce.
Ingredients
Scale
1 lb Ground Beef (85/15)
1 cup Long-Grain White Rice
2 cups Beef Broth (Low Sodium)
1 medium Yellow Onion, diced
2 medium Bell Peppers, diced
3 cloves Garlic, minced
1 tablespoon Olive Oil
1 teaspoon Smoked Paprika
Salt and Black Pepper to taste
Instructions
- Heat the olive oil in a large, heavy skillet over medium-high heat. Add the ground beef, breaking it into small pieces with a spatula. Cook until the beef is deeply browned
- Add the diced onions and bell peppers directly to the skillet with the beef. Cook for 4 to 5 minutes until the onions are translucent
- Add the dry rice to the skillet. Stir constantly for 2 minutes to toast the rice
- Stir in the minced garlic and smoked paprika. Cook for 30 to 60 seconds until fragrant
- Pour in the beef broth and scrape any remaining brown bits from the bottom of the pan. Bring to a boil, then reduce to a low simmer
- Cover and let simmer for 18 to 20 minutes without lifting the lid
- Once the liquid is absorbed and rice is tender, remove from heat. Let it sit covered for 5 minutes before fluffing with a fork
Notes
Use a heavy-bottomed skillet for better heat retention and distribution.
If using brown rice, increase the liquid-to-rice ratio and simmer longer.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: One-Pan Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 425 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: unknown