Garlic Butter Beef Rice Skillet
A quick and flavorful meal featuring tender beef, garlic, herbs, and perfectly cooked rice, all in one pan. Perfect for busy weeknights.
Ingredients
Main Ingredients
- 450 g ground beef
- 200 g long-grain white rice
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon onion powder
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- to taste Salt
- to taste Freshly cracked black pepper
- 360 ml beef broth
- 240 ml heavy cream
- 480 ml water
- 100 g shredded cheddar cheese
- 40 g freshly grated Parmesan cheese
- Chopped fresh parsley
Instructions
Preparation
- Rinse the rice thoroughly under cold water.
- In a saucepan, bring 480 ml of water to a boil. Add the long-grain rice, reduce the heat to low, cover, and let it simmer for 18 to 20 minutes until the rice is tender and all moisture is absorbed. Remove from heat and set aside.
Cooking
- Heat olive oil in a large skillet over medium-high heat.
- Add the ground beef, breaking it apart with a spatula, and cook until it is well browned. Drain excess fat if necessary.
- Add the minced garlic, onion powder, Cajun seasoning, and smoked paprika to the beef mixture. Cook, stirring frequently, for 1 to 2 minutes until the garlic is aromatic.
- Pour in the beef broth and heavy cream. Using a wooden spoon, scrape any browned bits from the skillet. Stir well and allow the mixture to simmer for about 5 minutes until it slightly thickens.
- Add the shredded cheddar, Parmesan, and unsalted butter. Stir continuously until the cheeses and butter are fully melted and the sauce is silky. Adjust seasoning with salt and freshly cracked black pepper to taste.
- Gently fold the cooked rice into the skillet mixture. Let all components warm through, then garnish with chopped fresh parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet, adding a splash of beef broth for freshness.