Garlic Butter Beef Rice Skillet (Print Version)
# Ingredients:
→ Meat and Protein
01 -
450 g ground beef
→ Grains
02 -
200 g long-grain white rice
→ Cooking Oils and Fats
03 -
2 tablespoons olive oil
04 -
2 tablespoons unsalted butter
→ Aromatics and Seasonings
05 -
4 cloves garlic, minced
06 -
1 teaspoon onion powder
07 -
1.5 tablespoons Cajun seasoning
08 -
1 teaspoon smoked paprika
09 -
Salt, to taste
10 -
Freshly cracked black pepper, to taste
→ Liquids
11 -
360 ml beef broth
12 -
240 ml heavy cream
13 -
480 ml water
→ Cheese
14 -
100 g shredded cheddar cheese
15 -
40 g freshly grated Parmesan cheese
→ Garnish
16 -
Chopped fresh parsley
# Instructions:
01 -
Rinse rice under cold water. In a saucepan, bring 480 ml water to a boil. Add long-grain white rice, reduce to low, cover, and simmer for 18–20 minutes until rice is tender and moisture absorbed. Remove from heat and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add ground beef, breaking it apart with a spatula. Cook until browned, draining excess fat if necessary.
03 -
Stir in minced garlic, onion powder, Cajun seasoning, and smoked paprika. Cook, stirring, for 1–2 minutes until the garlic is fragrant.
04 -
Pour in beef broth and heavy cream, scraping any browned bits from the skillet. Stir to combine and allow mixture to simmer for approximately 5 minutes until slightly thickened.
05 -
Add shredded cheddar cheese, grated Parmesan, and unsalted butter. Stir steadily until the cheeses and butter are fully melted and the sauce is smooth. Season with salt and freshly cracked black pepper to taste.
06 -
Fold the cooked rice into the skillet, ensuring it is thoroughly coated with the cheesy garlic sauce.
07 -
Transfer to serving dishes and top with chopped fresh parsley. Serve warm.
# Notes:
01 -
For optimal creaminess, use freshly grated cheese and allow the rice to rest for a few minutes before serving to absorb flavours.