Beefy Rice Skillet
Course: Beef, Main CourseGot a hankering for a dish that’s practical, freeze-friendly, and packs a nutritional punch? Look no further than the Beefy Rice Skillet – a one-pan wonder that’s as versatile as it is delicious.
Picture this: a symphony of minced beef, aromatic veggies, and fluffy rice, all mingling in a skillet of savory goodness. It’s like a culinary rock concert, where each ingredient plays its own instrument, creating a flavor harmony that’ll make your taste buds do a happy dance.
Now, let’s talk health. With the goodness of lean minced beef and a colorful medley of veggies like celery and bell peppers, this dish isn’t just a feast for your taste buds but a nutritional powerhouse. It’s a bit like having a superhero meal – swooping in to save the day with protein, vitamins, and a burst of energy.
Historically speaking, this dish might not have a fancy origin story, but it sure has been a reliable staple in households for ages. Think of it as the James Bond of comfort food – timeless, dependable, and always a crowd-pleaser.
Cooking it up is a breeze – just follow the steps. Imagine the rice sizzling in butter, turning golden brown like a sun-kissed beach. It’s not just for show; it adds an aromatic twist that’ll transport you to flavor paradise. And when that cheddar joins the party, melting and mingling, it’s like the grand finale of a fireworks show – cheesy, gooey, and utterly satisfying.
So, if you’re on the hunt for a dish that’s easy, hearty, and ticks the nutrition boxes, give the Beefy Rice Skillet a whirl. Freeze a portion for a rainy day or pack it up for a quick, delicious takeaway. It’s a dish that proves practicality can be downright delectable.
Ingredients
500 g (1 lb) minced beef
100 g (3.5 oz) (3 small stalks) of celery, diced
100 g (3.5 oz) diced onion
1 medium green bell pepper, diced
250 g (9 oz) Basmati or Jasmine rice
150 g (5.3 oz) grated Cheddar
35 g (1.2 oz) butter
35 g (1.2 oz) olive oil
A glass of tomato paste
4 medium tomatoes, peeled and diced
400 ml (14 fl oz) beef broth
1 tbsp Worcestershire sauce
3 cloves of garlic, minced
3 tbsp of chopped green onions
1 tsp basil
Salt/pepper to taste
Directions
- Fry dry rice in a frying pan in butter until golden brown. Stir the rice constantly with a spatula so that it browns evenly on all sides. This is necessary to make the rice more aromatic and crumbly.
- Add beef broth to the rice.
- Place the pan with the rice over medium heat. Cover with a lid and cook without opening the lid for about 15 minutes.
- In another skillet, saute the white onion, celery, garlic and green pepper in olive oil for 7 minutes until the vegetables are lightly browned.
- Now add minced meat, tomatoes, spices and salt to the pan with vegetables.
- Cook until the mince is browned, breaking it up with a spatula, for about 7 minutes.
- Add rice and tomato paste to the minced meat. Cook for about 2 minutes, stirring constantly. This is necessary to combine all the flavors.
- At the very end, add the grated cheddar and stir until the cheese has melted.
- Sprinkle the dish with green onions. You can also use any other greens you like. Fresh basil or parsley go well with this dish too.
