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
8 servings
Ingredients
- 1 pound Ground Beef 80/20
- 3 cups + ½ cup Diced Tomatoes
- 4 cloves of Garlic
- 1 teaspoon Oregano
- 2 Yellow Onions, diced (about 1 cup)
- 4 cups Long Grain White Rice
- ¼ cup Butter
- 2 cans of Chickpeas, drained (about 1½ cups)
- 1 cup Chicken Broth/Stock
- 1 tablespoon Worcestershire
- 1 teaspoon Cumin
- 1 teaspoon Red Pepper Flakes
- ¼ cup Olive Oil
- 1 ½ tablespoons Salt
- 6 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.
