Peas and Carrots Rice and Ground Beef
This quick and easy Asian Footing Beefiness and Rice recipe requires a elementary listing of real ingredients, just one pan, and nether 30 minutes from start to cease!
I've mentioned it earlier but, similar whatever good child of the 80s, I ate my fair share of Hamburger Helper growing up (and I was really quite fond of it). Now equally a busy (read: tired) mama, I tin can certainly appreciate the convenience of these simple ground beefiness and rice recipes:
- Brown some ground beef.
- Throw a few boxed ingredients into the same pan.
- And voilà ...near xx minutes later, you've got a hot meal on the table.
Just seeing as how I strive to feed my family unit recipes made from real, unprocessed ingredients, the good ol' smile hand guy doesn't exactly fit in with my mode of repast planning.
Lucky for me, however, this doesn't mean I can't recreate the same blazon of quick, piece of cake, one-pan dinners while using real, wholesome ingredients.
And doing so honestly doesn't have much longer than that dinner originating from a box. 😉
I've already shared my copycats for Hamburger Helper Cheeseburger Macaroni, Lasagna, and Beef Taco varieties. But 1 of my favorite flavors of HH as a kid was called Rice Oriental.
So that's the one to which I'grand paying homage with today's ground beefiness and rice recipe...except this 1-pan, Asian-inspired version is made with fresh, natural ingredients, meaning it ends up tasting waaaaay better.
How to Brand It
Luckily, making this from-scratch, basis beefiness and rice recipe is just every bit straightforward as its boxed predecessor:
- Start out past browning a pound of ground beef in a big pan or skillet.
- Stir in rice, beef broth, soy sauce, and a few seasonings.
- After nigh ten minutes, mix in shredded carrots, so but before the rice and carrots are tender, add some frozen peas.
That's information technology, you!
1 pan.
A handful of basic ingredients.
Under thirty minutes.
Protein + veggies + carbs.
An all-in-i repast!
I similar to add a simple side salad to circular things out and dinner...is...DONE!
And so shoot information technology to me straight...practise yous have (or accept you had in the past) a surreptitious (or not-so-secret) affinity for Hamburger Helper?
Whether your answer is yes or no, I recollect yous will love this One-Pan Asian Ground Beef and Rice recipe!
It'southward simple and yummy, popular with kids and adults alike, and made with ingredients that you likely already continue on paw. In fact, from the first time I cooked information technology, it secured a spot in our regular dinner rotation. That'south correct, young man children-of-the-80s, sing information technology with me...MAKES A Smashing MEAL! 😉
More 1-Pan & One-Pot Dinners
- Ground Beefiness Stroganoff
- One-Pot Pizza Pasta
- Skillet Murphy Tot Sloppy Joe Casserole
- xxx-Infinitesimal Skillet Pastitsio {Greek Lasagna}
- 1 pound ground beef
- 1 cup long-grain white rice, such equally Jasmine
- 3 cups low-sodium beef broth
- 3 tablespoons low-sodium soy sauce
- one tablespoon oyster sauce
- 1 teaspoon garlic powder
- Freshly ground black pepper, to taste
- 1 cup finely shredded carrots
- i cup frozen peas, thawed
Prevent your screen from going nighttime
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Set a large skillet, pan, pot, or Dutch oven over medium-high heat. Add the ground beef and melt until no longer pink, breaking apart and stirring as the meat cooks. Bleed the grease from the pot; add together the rice, beef goop, soy sauce, oyster sauce, garlic pulverisation, and pepper, and stir well to combine. Increase heat to high and bring to a boil, then stir and reduce to a simmer. Simmer, covered, for ten minutes, stirring occasionally. Stir in shredded carrots and continue to cook for 5 to 10 more minutes, stirring occasionally, until rice and carrots are tender and the liquid is generally captivated. Stir in the thawed peas and cook for some other minute until heated through.
- If you don't have oyster sauce, you may omit it, but I ever keep a bottle in my refrigerator because I retrieve it adds great depth of flavour to Asian recipes. If you don't include it in this recipe, you lot might find that you need to stir in a scrap more soy sauce (to taste) at the end of the cooking time.
- To apace thaw my frozen peas, I place them in a colander and run them under hot tap h2o for a minute.
- When y'all bring the mixture to a boil and reduce to a simmer, brand certain that the simmer is a simmer...not barely bubbling (or the rice won't melt and absorb the liquid) and not bubbling too fast (or the liquid may get absorbed as well fast and the bottom may burn). For my stove, this was medium-depression heat, adjusting up or downwardly a tad as needed when I would stir every few minutes.
- If too much liquid remains once your rice is cooked, you may remove the lid and plough upward the oestrus for a minute or 2, stirring then that it doesn't burn. If the liquid evaporates earlier the rice is done and everything starts to stick to the lesser, you may stir in a bit more goop or h2o.
Calories: 521 kcal | Carbohydrates: 47 g | Protein: 28 g | Fat: 23 g | Saturated Fat: 8 k | Cholesterol: fourscore mg | Sodium: 955 mg | Potassium: 940 mg | Fiber: iii chiliad | Sugar: 3 yard | Vitamin A: 5625 IU | Vitamin C: sixteen.4 mg | Calcium: 53 mg | Iron: 3.4 mg
Post originally published on January ix, 2017.
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