Beef and Rice Skillet
A hearty and flavorful American-style skillet with seasoned ground beef, chickpeas, and tomatoes. Served over fluffy buttered rice for a complete meal.
35 mins
4 servings
Ingredients
- 8 ounces Ground Beef 80/20
- 1 ¾ cups Diced Tomatoes
- 2 cloves of Garlic
- ½ teaspoon Oregano
- 1 Yellow Onion, diced (about 1 cup)
- 2 cups Long Grain White Rice
- 2 tablespoons Butter
- 1 can of Chickpeas, drained (about 1½ cups)
- ½ cup Chicken Broth/Stock
- 1 ½ teaspoons Worcestershire
- ½ teaspoon Cumin
- ½ teaspoon Red Pepper Flakes
- 2 tablespoons Olive Oil
- 2 teaspoons Salt
- 3 cups Water
Directions
- Set a deep stainless steel skillet over medium-high heat and add the olive oil. Once the oil has warmed, add the ground beef and sprinkle it with the salt. Once the beef has browned, remove it from the pan and set aside. Keep the rendered fat in the pan.
- Add the diced yellow onion to the pan and cook until translucent, about 2 minutes. Add the garlic to the pan and cook until fragrant, about 1 minute.
- Add the beef back to the pan with the oregano, cumin, and Worcestershire. Top the meat with the diced tomatoes and their juices. Stir to combine.
- Add the chicken broth and the drained chickpeas to the beef mixture. Stir to combine. Cover the pan and cook until the chickpeas soften, about 15 to 20 minutes.
- While the beef mixture cooks, add the rice to a rice cooker along with the water and butter.
- When the beef and tomato mixture finishes cooking, sprinkle with the red pepper flakes. Serve the rice topped with the beef mixture.
