Skillet Beef and Rice with Caramelized Onions
Ingredients
- 1 poundground beef
- 2 mediumyellow onion
- 3 clovesgarlic
- 1½ cupslong-grain white rice
- 3 cupsbeef broth
- 2 tablespoonstomato paste
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
- 1bay leaf
Prep
- 01
Dice 2 medium yellow onions
- 02
Mince 3 cloves garlic
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onions and cook, stirring occasionally, for 8–10 minutes until deeply golden and caramelized. Transfer to a plate.
- 02
Add remaining 1 tablespoon olive oil to the same skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, for 5–7 minutes until browned. Drain excess fat if needed.
- 03
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
- 04
Add the rice and stir for 1–2 minutes to lightly toast the grains.
- 05
Pour in the beef broth and return the caramelized onions to the skillet. Add the bay leaf, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until the rice is tender and liquid is absorbed.
- 06
Remove from heat, discard the bay leaf, and let sit covered for 5 minutes. Fluff with a fork and serve.
Spice Tips
For warmth, add ¼ teaspoon ground cumin or ½ teaspoon smoked paprika with the tomato paste. A pinch of cayenne brings gentle heat. Fresh parsley scattered on top brightens the finish.
Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop with a splash of water.