Description
A hearty, one-pan skillet dinner combining ground beef, mushrooms, and rice in a savory, flavorful meal with optional sour cream and chives for extra comfort.
Ingredients
- 1 Tbsp olive oil
- 1 lb lean ground beef
- 1 medium onion, chopped
- 16 oz button mushrooms, sliced (or 8 oz fresh + 1 oz dried mushrooms, soaked)
- 3/4 tsp salt
- 2 cups low-sodium beef stock
- 1 cup uncooked white long grain rice
- 1 1/2 tsp Worcestershire sauce
- 3/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme leaves
Instructions
- Heat olive oil in a large skillet over medium heat. Add ground beef and press into an even layer. Cook 4–5 minutes until browned underneath.
- Stir in onion, mushrooms, and salt. Break up beef as you stir. Cook 5–6 minutes until beef is fully cooked and mushrooms tender.
- Add beef stock, rice, Worcestershire sauce, black pepper, garlic powder, and thyme. Bring to a boil.
- Reduce heat to simmer, cover, and cook 20–25 minutes until rice is tender and liquid absorbed.
- Remove from heat and fluff rice with a fork. Serve as is or top with sour cream and chopped chives or green onions.
Notes
- Swap white rice for brown rice, adjusting cooking time and adding extra stock as needed.
- Use baby bella mushrooms for richer flavor.
- Add frozen peas or spinach for extra vegetables.
- Top with shredded cheese for a creamy twist.
- Add a splash of lemon juice or white wine to the stock for a slightly tangy flavor.
- Store leftovers in airtight container in refrigerator up to 4 days; freeze up to 2 months.
- Reheat gently on stovetop with a splash of stock or water.
- Prep Time: 5–6 minutes
- Cook Time: 35–40 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
