Budget Beef and Rice Skillet

How to Make Budget Beef and Rice Skillet

1. 1

   Step 1: Brown the beef

   Heat a large 10- to 12-inch skillet over medium-high heat and add the oil. Add the ground beef, sprinkle with half the salt and all the pepper, and cook, breaking it up with a spoon, until well browned and no longer pink, about 6–8 minutes. Drain off excess fat if there's a lot, leaving a little for flavor.

   For this step

   • 1 lbGround beef (80-85% lean)
   • 1 tbspVegetable oil
   • 1/2 tspBlack pepper
   
2. 2

   Step 2: Sauté onion and garlic

   Reduce heat to medium and add the diced onion to the skillet with the beef, sautéing until softened and translucent, about 4–5 minutes. Stir in the minced garlic and cook for 30–60 seconds until fragrant, scraping up any browned bits from the pan.

   For this step

   • 1 mediumYellow onion, diced
   • 2 clovesGarlic, minced
   
3. 3

   Step 3: Add rice, tomatoes and broth

   Add the uncooked rice to the skillet and stir to coat with the beef mixture, toasting it briefly for 1 minute. Pour in the canned tomatoes with their juices and the beef broth, stir to combine, and bring the mixture to a simmer. Taste and add the remaining salt if needed.

   For this step

   • 1 cupLong-grain white rice (uncooked)
   • 14 1/2 ozCanned diced tomatoes (with juices)
   • 2 cupsLow-sodium beef broth
   
4. 4

   Step 4: Simmer until rice is tender

   Cover the skillet, reduce heat to low, and simmer gently for 15–18 minutes, or until the rice is tender and most liquid is absorbed. Stir in the frozen peas during the last 2–3 minutes of cooking (or sprinkle them on top, cover, and let them steam) until heated through.

   For this step

   • 1 cupFrozen peas
   
5. 5

   Step 5: Finish and serve

   Remove the skillet from the heat and let it rest, covered, for 3–5 minutes to finish steaming. Fluff with a fork, adjust seasoning with salt and pepper to taste, then serve hot in bowls or straight from the pan.
   

1. Heat a large 10- to 12-inch skillet over medium-high heat and add the oil. Add the ground beef, sprinkle with half the salt and all the pepper, and cook, breaking it up with a spoon, until well browned and no longer pink, about 6–8 minutes. Drain off excess fat if there's a lot, leaving a little for flavor.
2. Reduce heat to medium and add the diced onion to the skillet with the beef, sautéing until softened and translucent, about 4–5 minutes. Stir in the minced garlic and cook for 30–60 seconds until fragrant, scraping up any browned bits from the pan.
3. Add the uncooked rice to the skillet and stir to coat with the beef mixture, toasting it briefly for 1 minute. Pour in the canned tomatoes with their juices and the beef broth, stir to combine, and bring the mixture to a simmer. Taste and add the remaining salt if needed.
4. Cover the skillet, reduce heat to low, and simmer gently for 15–18 minutes, or until the rice is tender and most liquid is absorbed. Stir in the frozen peas during the last 2–3 minutes of cooking (or sprinkle them on top, cover, and let them steam) until heated through.
5. Remove the skillet from the heat and let it rest, covered, for 3–5 minutes to finish steaming. Fluff with a fork, adjust seasoning with salt and pepper to taste, then serve hot in bowls or straight from the pan.