Description
A one‑skillet meal with ground beef, garlic butter, rice, and a creamy cheddar‑parmesan sauce.
Ingredients
- 1 lb ground beef
- 1 cup long‑grain white rice (uncooked)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon onion powder
- 1 tablespoon Cajun seasoning
- 1 cup cheddar cheese, shredded
- ½ cup parmesan cheese, grated
- 2 cups beef broth
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a large skillet over medium‑high heat. Add the ground beef, breaking it up with a spoon, and cook until browned and fully cooked. Season lightly with salt and pepper, then drain excess fat if necessary.
- Push the beef to one side of the skillet. Add the minced garlic to the empty space and sauté for about 1 minute until fragrant (don’t let it burn!).
- Sprinkle in the onion powder and Cajun seasoning, stirring to coat the beef evenly in all the spices and garlic.
- Pour in the uncooked rice and beef broth. Stir well to combine everything and bring the mixture to a gentle boil.
- Reduce heat to low, cover, and simmer for 18‑20 minutes, or until the rice is cooked through and most of the liquid has been absorbed. Stir a couple times during cooking to prevent sticking.
- Remove from heat. Fold in the grated parmesan and shredded cheddar cheese, stirring until the sauce is thick, creamy, and all the cheese has melted.
- Taste and adjust seasoning with extra salt, pepper, or Cajun seasoning as desired. Serve immediately, garnished with extra cheese or chopped parsley if you like.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- To keep the rice from drying out when reheating, add a splash of beef broth or water.
- This dish also freezes well; portion out servings in freezer‑safe containers and freeze for up to 2 months. Thaw overnight before reheating.
