1/2 Pound With Rice Recipe

Rinse and Cook Rice

Rinse 3/4 cup long-grain white rice under cold water until the water runs clear to remove excess starch. In a small saucepan, melt 1 tablespoon butter or heat 1 tablespoon oil over medium heat. Add the rinsed rice and toast, stirring, for 1 minute. Add 1 1/2 cups water and 1/4 teaspoon salt and bring to a gentle boil. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

Prepare and Brown the Beef

While the rice is cooking, heat a large nonstick or cast-iron skillet over medium-high heat. Add 1/2 pound ground beef to the hot skillet; break it up with a spatula. Cook for 3–4 minutes until it begins to brown. Season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Continue to cook, stirring occasionally, until the beef is fully browned (about 4–5 more minutes) and no pink remains. If the beef releases a lot of fat, drain off all but about 1 tablespoon.

Add Aromatics

Push the beef to one side of the skillet (or remove briefly if pan is crowded). Add the diced 1/2 cup onion and 1 clove minced garlic (and 1/4 cup diced green bell pepper if using) to the cleared space with a small splash of oil if the pan is dry. Sauté for 2–3 minutes until softened and translucent and the garlic is fragrant. Stir vegetables into the beef so they are evenly distributed.

Build the Sauce

Stir in 1 tablespoon tomato paste and cook for 30–45 seconds to deepen its flavor. Deglaze the pan with 1/4 cup beef broth (or water) scraping up any browned bits. Add 1 teaspoon soy sauce or Worcestershire sauce and 1/8 teaspoon red pepper flakes if using. Simmer for 1–2 minutes until the sauce thickens slightly and coats the beef. Taste and adjust seasoning; add a pinch more salt or pepper if needed.

Finish

Remove the skillet from heat and stir in 1 tablespoon chopped fresh parsley, 1/2 tablespoon lemon or lime juice, and 1/2 tablespoon extra virgin olive oil if using to add brightness. Mix thoroughly so flavors meld. Keep warm until rice is ready.

Divide the cooked rice between two plates or bowls (about 3/8 cup cooked rice per serving from this quantity). Top each portion with half of the saucy ground beef mixture. Garnish with additional chopped parsley if desired and serve immediately. This yields 2 modest servings.