Garlic Butter Beef Rice (Print Version)

One-pan dish with ground beef, garlic, and cheddar-infused creamy rice, enhanced by Cajun spices and fresh parsley.

# What You'll Need:

→ Protein

01 - 1 pound ground beef (85% lean)

→ Grains

02 - 1 cup long-grain white rice

→ Fats & Oils

03 - 1 tablespoon extra virgin olive oil
04 - 2 tablespoons unsalted butter

→ Dairy

05 - 120 ml heavy cream (full fat)
06 - 3/4 cup shredded sharp cheddar cheese
07 - 1/4 cup freshly grated Parmesan cheese

→ Liquids

08 - 1 cup low sodium beef broth

→ Spices & Seasonings

09 - 3 cloves garlic, minced
10 - 1 teaspoon onion powder
11 - 1 teaspoon Cajun seasoning
12 - 1/2 teaspoon smoked paprika
13 - Salt, to taste
14 - Freshly cracked black pepper, to taste

→ Herbs

15 - 2 tablespoons fresh parsley, chopped

# Steps to Follow:

01 - Bring a pot of water to a boil. Add the long-grain white rice, reduce heat to low, cover, and simmer for 18 to 20 minutes until tender and fluffy. Remove from heat and let stand covered for 5 minutes.
02 - Heat olive oil in a large skillet over medium-high heat. Add ground beef, breaking it apart with a wooden spoon. Cook until no pink remains and edges begin to caramelize, about 6 to 8 minutes. Drain excess fat if desired.
03 - Sprinkle minced garlic, onion powder, Cajun seasoning, and smoked paprika over the beef. Stir and cook for 1 to 2 minutes until garlic softens and spices release their aroma.
04 - Pour in beef broth and heavy cream, stirring to deglaze the pan and loosen browned bits. Bring to a gentle simmer and cook for 5 minutes until the sauce slightly thickens but remains smooth.
05 - Lower heat to low. Gradually add shredded cheddar, Parmesan, and butter, stirring continuously until melted and combined into a creamy sauce. Season with salt and freshly cracked black pepper to taste.
06 - Fluff the cooked rice with a fork to separate grains. Gently fold the rice into the skillet mixture, coating it evenly with the cheesebutter sauce without overmixing to maintain fluffiness.
07 - Remove from heat and sprinkle chopped fresh parsley over the dish. Serve warm directly from the skillet, allowing the cheese to remain gooey and melty.

# Additional Notes:

01 - Grate cheese fresh for a smoother melt; pre-shredded cheese can contain anti-caking agents affecting texture.
02 - Adjust Cajun seasoning to control spice level.
03 - Leftovers develop richer flavor after resting overnight.
04 - Use lean ground beef and drain fat if a less greasy texture is preferred.

Go Back