Butter Beef Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
720 ml unsalted beef broth
02 -
450 g minced beef
03 -
1 small onion, finely chopped
04 -
200 g uncooked white rice (long-grain)
05 -
4 garlic cloves, minced
→ Dairy and Cheese
06 -
120 g grated cheddar cheese
07 -
120 ml whole milk
08 -
50 g Parmesan cheese, shredded
09 -
45 g unsalted butter
→ Seasoning and Garnish
10 -
1 teaspoon Italian dried herb mix
11 -
Salt and black pepper (adjust as needed)
12 -
Optional: 2 tablespoons fresh parsley, chopped for topping
# Instructions:
01 -
Melt about a third of the butter in a large pan over medium heat. Drop in the onion and cook it for 3–4 minutes until it softens and turns clear.
02 -
Add the minced beef and start breaking it apart as it cooks. Keep going until it’s no longer pink, and drain off extra grease if necessary.
03 -
Throw in the minced garlic and stir it around for about a minute. When you can really smell the garlic, it’s good to go.
04 -
Mix the raw rice, beef broth, Italian seasoning, salt, and pepper into the pan. Stir until everything’s combined and evenly mixed.
05 -
Crank up the heat until you see a light boil, then drop it to low and cover the pan. Let it cook for about 18–20 minutes, or until the rice is tender and most of the broth is gone.
06 -
In a different small pot, melt the rest of the butter over low heat. Stir in the milk and gradually add both cheeses. Mix it together until it’s smooth and gooey.
07 -
Pour the cheese sauce into the beef and rice mixture. Keep stirring until it’s all creamy and blends perfectly.
08 -
Simmer the dish uncovered for another 2–3 minutes. If you’re feeling fancy, sprinkle some parsley on top just before serving while it’s warm.
# Notes:
01 -
Watch the pan as it cooks so the rice doesn’t stick or turn mushy.