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an everyday skillet of separate long white rice grains mixed with browned ground-beef crumbles, small green broccoli florets and melted orange cheddar, with no pasta, tomato or garnish
Rachel Kim

Cheesy Beef and Rice

Rice earns its one place here on the same homemade-helper principle: browned beef, a measured starch and liquid, then cheese. Use ordinary long-grain white rice on the stated schedule, and steam the small broccoli florets on top during the last few minutes. Let the covered pan rest before gently folding in cheddar so the grains can finish without being stirred into a wet paste.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb 90% lean ground beef
  • 1 small onion finely diced
  • 1 garlic clove minced
  • 1 cup long-grain white rice rinsed and drained
  • 2 cups low-sodium beef broth
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 2 cups broccoli florets cut into 1-inch pieces
  • 1/4 cup water reserved as needed
  • 4 oz sharp cheddar finely grated

Method
 

  1. Brown beef and onion in a deep 12-inch saute pan over medium-high heat for 8 minutes, breaking up the meat and cooking to 160°F. Drain excess fat.
  2. Stir in garlic for 30 seconds, then drained rice for 1 minute. Add broth, salt and pepper and bring to a boil.
  3. Cover tightly, lower heat to low and cook for 15 minutes without lifting the lid.
  4. Quickly scatter broccoli over the rice, cover again and cook for 5 to 7 minutes until rice is tender and broccoli can be pierced easily. If rice is still firm and the pan looks dry, drizzle in reserved water and cover for another 3 minutes.
  5. Remove from heat and rest covered for 5 minutes. Fold in cheddar gently, cover for 1 minute to melt it and serve.