Cheesy Ground Beef and Rice Skillet
If you need a quick and easy one pan dinner, this cheesy ground beef and rice skillet is the perfect weeknight meal. With a nice blend of veggies, protein and fiber, this ground beef skillet recipe is a hit that's ready in only 20 minutes.
Ingredients
- 1 tbsp olive oil
- 1 medium shallot, diced
- 2 cups diced zucchini about 1 medium zucchini
- 16 oz ground beef - I used grass-fed lean
- ½ tsp salt
- ⅛ tsp pepper
- ½ tsp garlic powder
- 1 tsp paprika
- ½ cup grape tomatoes, quartered
- 1 cup white rice - i used basmati
- 1.5-2 cups Bone broth can also use beef broth or veggie broth
- 1 can black beans, rinsed, optional
- 1 can corn, rinsed, optional
- 1 cup shredded cheddar cheese
Instructions
- Wash and slice your veggies (I love to use my veggie chopper).
- Add olive oil to a medium-pan over medium-high heat, and add in your diced zucchini and shallot. Sauté for 2-3 minutes.
- Then, add in your ground beef, salt, pepper, garlic powder and paprika to the cooking pan. Using a spatula, mix the ground beef around, breaking it up into smaller pieces. Cook for 5-6 minutes, stirring often, until the beef is cooked through and the veggies get tender.
- Add in the grape tomatoes, rice and broth, and bring to a boil and cover. After a few minutes, bring the heat down to a simmer, and continue cooking for 15-20 minutes, until the liquid is absorbed and the rice is cooked.
- Add in black beans and corn and stir for another minute or two. Sprinkle on the cheddar cheese, turn the heat off and let the dish sit for 1-2 minutes, until cheese melts.
Nutrition
Serving: 1Calories: 486kcalCarbohydrates: 52gProtein: 31gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 68mgSodium: 397mgPotassium: 752mgFiber: 7gSugar: 5gVitamin A: 722IUVitamin C: 13mgCalcium: 175mgIron: 3mg
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