Beefy Broccoli Rice One-Pot Meal – A simple, hearty dinner made in one pot with ground beef, broccoli, rice, and a cheesy topping. Perfect for busy nights!
INGREDIENTS
- 2 lbs. ground beef (ground round or sirloin recommended)
- 1 onion, chopped
- 1 clove garlic, finely minced
- 1 tsp Creole seasoning
- 3 cups warm water
- 2 tsp beef bouillon granules or 2 cubes
- 2 cups medium-grain rice
- 1 lb. frozen broccoli florets
- 1/2 can mild Rotel (use the full can if desired)
- 2 cups shredded cheddar cheese or Colby Jack
- Optional: fresh parsley for garnish
INSTRUCTIONS
- Cook the Beef: In a large pot, brown the ground beef with the onion and garlic. Sprinkle in the Creole seasoning as the beef cooks.
- Prepare Bouillon Mixture: While the beef is browning, combine the warm water with the bouillon granules or cubes. Stir until dissolved.
- Combine Ingredients: Once the beef is fully browned and the onions are translucent, pour in the bouillon mixture. Add the rice, frozen broccoli, and Rotel. Stir everything together.
- Cook: Bring the mixture to a boil. Cover the pot, reduce the heat to low, and let it simmer for 20 minutes. Avoid lifting the lid during cooking.
- Check and Adjust: After 20 minutes, stir and check if the rice is tender. If needed, add a splash of water, cover, and cook a little longer. Adjust seasoning to taste.
- Add Cheese: Sprinkle the shredded cheese on top. Cover the pot again and let the cheese melt.
- Serve: Garnish with fresh parsley if desired, and serve warm
NOTES
- For picky eaters, use only 1/2 can of Rotel. Feel free to use the full can for extra flavor.
- A non-stick pot makes cleanup easier.
- Cooking times may vary with different types of rice; long-grain or brown rice may need more time and additional liquid.
- Beef broth can be used instead of water and bouillon for added richness.
- Experiment with cheeses—Colby Jack and cheddar are great options, but use what you have on hand.
