Beef Garlic Butter Rice (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
4 cloves garlic, minced
02 -
1 small onion, diced
03 -
3 cups low-sodium beef broth
04 -
1 cup long-grain white rice, uncooked
05 -
1 pound ground beef
→ Dairy and Cheese
06 -
1/2 cup milk
07 -
1/2 cup Parmesan cheese, grated
08 -
1 cup cheddar cheese, shredded
09 -
3 tablespoons butter
→ Seasoning and Garnish
10 -
2 tablespoons fresh parsley, chopped (optional for topping)
11 -
1 teaspoon Italian seasoning
12 -
Black pepper and salt, add as you like
# Step-by-Step Directions:
01 -
On low heat, toss remaining butter into a little pan. Pour in the milk, drop in all the cheeses, and keep stirring till everything turns smooth and creamy.
02 -
Leave the lid off, let everything mix together for a couple minutes so the flavors shine. Sprinkle parsley on top if you're into that. Enjoy it while it's hot.
03 -
Pour your velvety cheese sauce into the skillet with the beef and rice business. Stir it all up so nothing’s left behind.
04 -
Melt just a chunk of the butter in your biggest skillet over medium. Toss in diced onion and cook for a few minutes ‘til it goes see-through.
05 -
Toss the ground beef in with the onions. Break it down with a spoon and let it lose that raw pink look. If there’s a lot of fat, scoop it out.
06 -
Add minced garlic and let it sizzle for a moment. You just want it to smell good here, about a minute.
07 -
Dump in uncooked rice, all the beef broth, plus your dried herbs and some salt and pepper. Mix it up so everything is coated and hanging out together.
08 -
Crank up the heat till it barely boils, then turn it way down. Pop a lid on and let it simmer for about 20 minutes. You want the rice to soak up most of the liquid and get nice and soft.
# Helpful Notes:
01 -
Keep an eye when it’s simmering so the rice doesn’t get mushy or stick to the bottom.