Description
A delicious and easy one-skillet smoky honey chili beef recipe that combines ground beef, aromatic vegetables, and fragrant spices with rice simmered in a flavorful broth. Perfect for a quick and satisfying weeknight dinner.
Ingredients
Scale
Ingredients
- 1 lb (450g) ground beef
- 1 cup uncooked rice (jasmine or long-grain)
- 2 cups beef broth
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 tbsp honey
- 1 tbsp tomato paste
- 1 tbsp smoked paprika
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional, for extra spice)
- 2 tbsp soy sauce
- 1 tbsp olive oil
Instructions
- Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion, red bell pepper, and minced garlic. Cook for 3-4 minutes until softened and fragrant.
- Brown the beef: Add ground beef to the skillet and cook until browned, breaking it up with a spatula as it cooks. Drain any excess fat to avoid greasiness.
- Add seasonings: Stir in smoked paprika, chili powder, cumin, onion powder, cayenne pepper (if using), and tomato paste. Cook for 1 minute to bloom the spices and deepen flavors.
- Mix in the rice: Add uncooked rice to the skillet and stir to coat it evenly with the spice and tomato mixture.
- Simmer: Pour in beef broth, honey, and soy sauce. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer gently for 15-20 minutes, until the rice is fully cooked and the liquid is absorbed.
- Fluff and serve: Remove the skillet from heat and let the dish sit covered for 5 minutes. Fluff the rice with a fork to separate grains and serve hot.
Notes
- Use jasmine or long-grain rice for best texture.
- You can adjust the cayenne pepper quantity or omit it if you prefer less heat.
- Be sure to drain excess fat after browning the beef for a leaner dish.
- Let the dish rest after cooking to allow flavors to meld and rice to finish steaming.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
