Ground Beef and Rice Skillet
This is my go-to weeknight dinner when I need something filling that uses up whatever vegetables are sitting in the fridge. Everything cooks in one pan and the kids don't even notice all the veggies mixed in.
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Ingredients
Ingredients (~8 servings)
- 1 large onion
- 1 bell pepper any color - seeded
- 1/2 zucchini
- 3 oz mushrooms
- 4 cloves garlic
- 1 Tbsp avocado oil
- 1 1/2 lbs ground beef
- 3 cups bone broth or beef broth
- 3/4 cup salsa of your choice
- 1 1/2 cups basmati rice rinsed and drained
- 1 1/2 Tbsp tomato paste
- 1 1/2 tsp sea salt
- 3/4 tsp ground black pepper
- 1 1/2 cups shredded cheddar cheese or any other cheese of your choice
- Optional: parsley or cilantro for garnish
Instructions
- Finely chop onion, bell pepper, zucchini, mushrooms, and garlic.
- Heat oil in large skillet over medium-high heat and brown ground beef for 4-5 minutes, breaking it up as it cooks.
- Add chopped vegetables and cook 4-5 minutes until softened.
- Stir in broth, salsa, rice, tomato paste, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer 25-30 minutes until rice is tender and liquid is absorbed.
- Turn off heat, sprinkle cheese on top, cover for 2-3 minutes until melted.
- Garnish with parsley or cilantro if desired and serve warm.
Notes
Use a food processor to speed up chopping. Don't lift lid frequently while rice cooks.
Tried this recipe?Leave a comment below & let me know!