Marry Me Beef & Rice Skillet
One-pot Marry Me Beef and Rice Skillet featuring lean ground beef, white rice, sun-dried tomatoes, roasted red peppers, and creamy parmesan sauce for a lovely Tuscan-inspired meal. Easy to make and ready in 40 minutes.
Servings 4 servings
Ingredients
- 1 tablespoon olive oil or oil from sun-dried tomato jar
- 1 pound ground sirloin (or other lean beef)
- Salt and pepper
- 1/2 cup diced onions (about 1/2 medium onion)
- 1/3 cup diced roasted red pepper (about one pepper from the jar)
- 1/4 cup chopped sun-dried tomatoes (packed in oil)
- 1 tablespoon tomato paste
- 2 teaspoons smoked paprika
- 2 teaspoons dried Italian herb blend
- 1 teaspoon garlic powder
- 3/4 cup uncooked long-grain white rice , rinsed well
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/4 cup minced flat-leaf Italian parsley
Instructions
- Heat the oil in a large skillet or wide-bottomed Dutch oven over medium until the surface shimmers.
- Add the ground beef and season with a sprinkle of salt and pepper. Brown the beef, breaking up the clumps.
- Add the onions, peppers, and tomatoes and saute until the onions have softened (about 5 minutes).
- Stir in the tomato paste, smoked paprika, herbs, and garlic powder.
- Add the rice and chicken broth. Increase the heat to bring the liquids to a gentle simmer, and then adjust to maintain (don't let it aggressively boil). Cover with a fitted lid. Cook the rice for the time indicated on its packaging (usually 20 minutes for long-grain white rice). Keep an eye on the rice during the last 5 minutes. If the liquid has been completely absorbed, reduce heat to low for the remaining time.
- Reduce the heat to low (if you didn't need to above), and stir in the heavy cream, parsley, and parmesan cheese. Note that the rice will not be overly saucy (intentionally). If that's your preference, stir in another 1/2 cup of heavy cream, and let warm through before serving.