Ground Beef and Carrot Rice Skillet
Ground Beef and Carrot Rice Skillet
Ingredients
For the Skillet
- 1 tablespoon olive oil
- 1 pound ground beef, lean
- 1 onion, medium, chopped
- 2 garlic, cloves, minced
- 1 14.5-ounce can canned carrots, drained
- 1 cup long-grain white rice, uncooked
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Biscuit Topping
- 1 1/2 cups biscuit mix
- 1/2 cup milk
- 2 tablespoons butter, melted
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 2
Heat the olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it is browned and no longer pink, about 5 to 7 minutes. Drain any excess fat from the skillet.
⏱️ 7 min
- 3
Add the chopped onion to the skillet with the beef and cook until softened, about 3 to 4 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
⏱️ 5 min
- 4
Stir in the drained canned carrots, uncooked long-grain white rice, beef broth, Worcestershire sauce, dried thyme, salt, and black pepper. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 5
Reduce the heat to low, cover the skillet, and let it simmer for 15 minutes, or until most of the liquid has been absorbed by the rice. Do not stir during this time.
⏱️ 15 min
- 6
While the rice is simmering, prepare the biscuit topping. In a medium bowl, combine the biscuit mix and milk. Stir until just combined; do not overmix.
⏱️ 3 min
- 7
Spoon dollops of the biscuit dough over the simmering beef and rice mixture in the skillet. Brush the tops of the biscuits with the melted butter.
⏱️ 2 min
- 8
Transfer the skillet to the preheated oven and bake for 12 to 15 minutes, or until the biscuits are golden brown and cooked through.
⏱️ 15 min•🌡️ 375
- 9
Carefully remove the skillet from the oven. Let it rest for a few minutes before serving directly from the skillet.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Ground Beef and Carrot Rice Skillet
Ingredients
For the Skillet
- 1 tablespoon olive oil
- 1 pound ground beef, lean
- 1 onion, medium, chopped
- 2 garlic, cloves, minced
- 1 14.5-ounce can canned carrots, drained
- 1 cup long-grain white rice, uncooked
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Biscuit Topping
- 1 1/2 cups biscuit mix
- 1/2 cup milk
- 2 tablespoons butter, melted
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 2
Heat the olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it is browned and no longer pink, about 5 to 7 minutes. Drain any excess fat from the skillet.
⏱️ 7 min - 3
Add the chopped onion to the skillet with the beef and cook until softened, about 3 to 4 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
⏱️ 5 min - 4
Stir in the drained canned carrots, uncooked long-grain white rice, beef broth, Worcestershire sauce, dried thyme, salt, and black pepper. Bring the mixture to a gentle simmer.
⏱️ 3 min - 5
Reduce the heat to low, cover the skillet, and let it simmer for 15 minutes, or until most of the liquid has been absorbed by the rice. Do not stir during this time.
⏱️ 15 min - 6
While the rice is simmering, prepare the biscuit topping. In a medium bowl, combine the biscuit mix and milk. Stir until just combined; do not overmix.
⏱️ 3 min - 7
Spoon dollops of the biscuit dough over the simmering beef and rice mixture in the skillet. Brush the tops of the biscuits with the melted butter.
⏱️ 2 min - 8
Transfer the skillet to the preheated oven and bake for 12 to 15 minutes, or until the biscuits are golden brown and cooked through.
⏱️ 15 min•🌡️ 375 - 9
Carefully remove the skillet from the oven. Let it rest for a few minutes before serving directly from the skillet.
⏱️ 3 min