Mushroom-Onion Beef and Rice Skillet
Mushroom-Onion Beef and Rice Skillet
Ingredients
For the Skillet
- 1 pound ground beef, 80/20 lean
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 8 ounces cremini mushrooms, sliced
- 2 garlic, cloves, minced
- 2 cups beef broth
- 1 cup long-grain white rice, uncooked
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess grease and set the beef aside.
⏱️ 7 min
- 2
Reduce the heat to medium. Add the olive oil to the same skillet. Add the chopped yellow onion, green bell pepper, and sliced cremini mushrooms. Sauté, stirring occasionally, until the vegetables have softened, about 5-8 minutes.
⏱️ 8 min
- 3
Add the minced garlic to the skillet and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Return the cooked ground beef to the skillet. Stir in the beef broth, uncooked long-grain white rice, Worcestershire sauce, dried thyme, salt, and black pepper. Bring the mixture to a boil.
⏱️ 3 min
- 5
Once boiling, reduce the heat to low, cover the skillet tightly, and simmer for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid during cooking.
⏱️ 20 min
- 6
Remove the skillet from the heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork, then garnish with fresh chopped parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom-Onion Beef and Rice Skillet
Ingredients
For the Skillet
- 1 pound ground beef, 80/20 lean
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 8 ounces cremini mushrooms, sliced
- 2 garlic, cloves, minced
- 2 cups beef broth
- 1 cup long-grain white rice, uncooked
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess grease and set the beef aside.
⏱️ 7 min - 2
Reduce the heat to medium. Add the olive oil to the same skillet. Add the chopped yellow onion, green bell pepper, and sliced cremini mushrooms. Sauté, stirring occasionally, until the vegetables have softened, about 5-8 minutes.
⏱️ 8 min - 3
Add the minced garlic to the skillet and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Return the cooked ground beef to the skillet. Stir in the beef broth, uncooked long-grain white rice, Worcestershire sauce, dried thyme, salt, and black pepper. Bring the mixture to a boil.
⏱️ 3 min - 5
Once boiling, reduce the heat to low, cover the skillet tightly, and simmer for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid during cooking.
⏱️ 20 min - 6
Remove the skillet from the heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork, then garnish with fresh chopped parsley before serving.
⏱️ 5 min