Garlic Butter Beef and Rice (Print Version)
Beef, garlic, and cheese melt into buttery rice, giving you an easy crowd-pleaser that's big on comfort and flavor.
# Ingredients:
→ Dairy and Cheese
01 -
45 g butter
02 -
120 ml milk
03 -
50 g grated Parmesan cheese
04 -
120 g shredded cheddar cheese
→ Main Ingredients
05 -
450 g ground beef
06 -
200 g long-grain white rice, uncooked
07 -
720 ml low-salt beef broth
08 -
4 garlic cloves, chopped
09 -
1 small onion, chopped small
→ Seasoning and Garnish
10 -
Black pepper and salt, adjust to liking
11 -
1 teaspoon Italian herb blend
12 -
2 tablespoons fresh parsley, chopped (optional for topping)
# Instructions:
01 -
Let everything bubble uncovered for another 2 or 3 minutes so the tastes really mix. If you like, throw on some parsley before serving while it's still warm.
02 -
Add your cheese sauce right into the pan with the beef and rice. Keep stirring until the whole thing looks creamy and blended.
03 -
In a separate little pot over low heat, melt what's left of your butter. Pour in the milk, then toss in both kinds of cheese and stir them until smooth and melty.
04 -
Turn up the heat until you get a gentle boil, then dial it down. Cover the pan and give it 18–20 minutes, just until the rice softens and most of the liquid's gone.
05 -
Now, toss in the raw rice along with beef broth, your Italian herbs, salt, and pepper. Stir it all together so everything is spread around nicely.
06 -
Add the chopped garlic and give it about a minute in the pan for the smell to pop.
07 -
Drop your ground beef in and cook while breaking up the lumps until it's all brown. If there’s extra fat, just pour it off.
08 -
In your big skillet, melt about a third of the butter on medium. Toss in the chopped onion and let it get soft and see-through, about 3 or 4 minutes.
# Notes:
01 -
Keep your eye on the pan while it's simmering so you don’t burn the rice or let it get mushy.