Ingredients
Scale
- 1 lb Lean Ground Beef (or 80/20 drained)
- 1 cup Long-grain White Rice (uncooked)
- 2 cups Beef Broth (or water with 2 bouillon cubes)
- 1 small Yellow Onion, finely diced
- 2 cloves Garlic, minced
- 1 cup Frozen Peas and Carrots
- 1 tablespoon Soy Sauce (optional, for depth)
- 1 teaspoon Garlic Powder
- Salt and Black Pepper to taste
- 1 tablespoon Vegetable Oil (if needed)
Instructions
- Place a large skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion to the pan. Cook until the beef is fully browned and the onions are translucent, breaking the meat into small crumbles with a wooden spoon. If there is excessive grease, drain all but about one tablespoon to keep the flavor without making the dish oily.
- Add the minced garlic and the dry, uncooked rice directly into the pan with the beef. Stir constantly for 2 minutes. This “toasts” the rice, which prevents it from becoming mushy and adds a subtle nutty flavor to the final dish. Stir in the garlic powder, salt, and pepper during this stage.
- Pour in the beef broth and soy sauce. Scrape the bottom of the pan to release any browned bits of meat. Bring the liquid to a rolling boil, then immediately reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer undisturbed for 15 to 18 minutes, or until the liquid is fully absorbed and the rice is tender.
- Remove the lid and quickly stir in the frozen peas and carrots. The residual heat from the rice will steam the vegetables to perfection in about 2 minutes without making them soggy. Fluff the entire mixture with a fork to combine the beef, rice, and colorful veggies.
- Scoop generous portions into deep bowls. If you have any extra budget, garnish with a sprinkle of sliced green onions or a dash of hot sauce for an extra kick. Serve immediately while steaming hot.
- Cook Time: 35 minutes