Herby Beef and Rice Skillet
This quick and easy Herby Beef and Rice Skillet comes together in one pan in under 30 minutes. Fluffy rice and browned ground beef tossed with sweet peas, green olives, and plenty of fresh herbs, then finished with a squeeze of lemon.
Calories: 415kcal
Equipment
- Skillet with tight-fitting lid
Ingredients
- 1 tbsp olive oil
- 1 lb lean ground beef 90-93%
- 1 bunch scallions chopped
- 3 garlic cloves minced or thinly sliced
- 1 1/4 tsp kosher salt plus more to taste
- 1 1/2 cups water
- 3/4 cup long-grain white rice dry
- 12-15 Castelvetrano olives roughly chopped
- 1 cup fresh herbs dill, parsley, mint and/or chives
- 1 cup fresh shelled English peas
- Juice from 1/2 lemon
- Plain yogurt for serving
Instructions
- Heat the olive oil in a large lidded skillet over medium-high heat. Once shimmering, add the ground beef and press it into an even layer with a spatula. Cook, undisturbed, for 5–7 minutes, until browned on the bottom.
- Scatter the scallions, garlic, and salt over the beef. Break the meat into bite-size pieces before adding the rice and water. Bring to a boil, then reduce the heat to low and cover with a tight-fitting lid. Cook, undisturbed, for 12 minutes.
- After 12 minutes, quickly lift the lid and scatter the peas over top. Cover and cook on low for another 5 minutes then let stand off the heat, still covered, for an additional 10 minutes.
- Fluff the rice, then fold in the olives, herbs, and lemon juice. Taste and season with additional salt and lemon juice as needed. Serve warm with yogurt.
Nutrition
Serving: 1serving (makes 4) | Calories: 415kcal | Carbohydrates: 37g | Protein: 29g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 75mg | Fiber: 4g | Sugar: 3g