Beef and Rice Recipe in 30 Minutes

Instructions:

1. Place a large deep skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Let it sear undisturbed for 2 minutes at a time for 6 minutes total to develop a mahogany-colored crust. Add the diced onions and cook until translucent and soft.
2. Add the finely diced medium yellow onion to the beef fat. Cook for 3-4 minutes until the onions are translucent and fragrant.
3. Stir in the 3 cloves of minced garlic, 1 tsp kosher salt, and 0.5 tsp cracked black pepper. Cook for only 1 minute until you can smell the garlic clearly but before it turns brown.
4. Add the rinsed 1.5 cups long grain white rice directly to the pan. Stir it through the beef and fat for 3 minutes until the rice grains look slightly golden. This step is non negotiable for the best texture.
5. Pour in the 1 tbsp Worcestershire sauce and 1 tsp smoked paprika. Give it a quick stir to coat everything.
6. Pour in the 2.5 cups low sodium beef broth. Bring the mixture to a boil, then immediately turn the heat down to low. Cover the skillet with a tight fitting lid. Simmer for exactly 15 minutes. Do not lift the lid!
7. Remove the pan from the heat. Quickly lift the lid, pile the 2 cups fresh baby spinach on top, and put the lid back on. Let it sit for 5 minutes until the spinach is wilted and the rice is tender.
8. Remove the lid and use a fork to fluff the rice. Fold the spinach and beef together gently. Scatter the 0.25 cup chopped parsley or green onions over the top for a bright, fresh finish.