Beef and Rice Skillet

Making Beef and Rice Skillet

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oil in a large, deep frying pan over medium-high heat. Brown the beef for 6 minutes, breaking it up, then spoon off any excess fat.

   Mark done Start 6 min timer

2. Add the onion and green pepper and cook for 4 minutes. Stir in the garlic, paprika, cumin and oregano and cook for 1 minute.

   Mark done Start 4 min timer

3. Add the rice and stir for 1 minute. Pour in the water, bring to the boil, cover, lower the heat and cook for 18 minutes.

   Mark done Start 1 min timer

4. Stand covered for 5 minutes, then fluff the rice and stir in the parsley and pepper.

   Mark done Start 5 min timer

Small Things That Help

• Drain the fat into a cup, not the sink, and bin it once it has cooled.
• Keep the heat low once the lid is on; a hard boil makes the base catch.
• If the rice is still firm, add a splash of hot water and cover for 5 minutes more.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Beef and Rice Skillet

• A cucumber salad
• Steamed green beans
• Shredded cabbage with lime

Keeping and Reheating

Keeps in the fridge for up to 3 days. Reheat with a splash of water, covered.

Questions About Beef and Rice Skillet

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.