Buttery Beef Bowl (Printable Version)
# What You’ll Need:
→ Grains
01 -
200 g long-grain white rice
→ Liquids
02 -
360 ml beef broth
03 -
240 ml heavy cream
04 -
480 ml water
→ Aromatics and Seasonings
05 -
1 teaspoon onion powder
06 -
Salt, to taste
07 -
1 teaspoon smoked paprika
08 -
4 cloves garlic, minced
09 -
1.5 tablespoons Cajun seasoning
10 -
Freshly cracked black pepper, to taste
→ Meat and Protein
11 -
450 g ground beef
→ Cheese
12 -
40 g freshly grated Parmesan cheese
13 -
100 g shredded cheddar cheese
→ Cooking Oils and Fats
14 -
2 tablespoons unsalted butter
15 -
2 tablespoons olive oil
→ Garnish
16 -
Chopped fresh parsley
# Steps to Follow:
01 -
Wash the rice with cold water until it runs clear. Boil 480 ml water in a pot and mix in the rice. Lower the heat, cover with a lid, and let it cook gently for about 18 to 20 minutes. Once the water's gone and the rice feels soft, remove from heat and leave aside.
02 -
Warm up olive oil in a wide pan on medium-high. Toss in the ground beef and use a spatula to break it up. Let it cook through, and if needed, drain any extra grease.
03 -
Add minced garlic, onion powder, smoked paprika, and Cajun seasoning into the beef. Stir regularly for 1–2 minutes until the garlic smells amazing.
04 -
Pour in heavy cream and beef broth, making sure to scrape any meaty bits from the pan's bottom. Stir it all up and let it bubble softly for around 5 minutes to thicken slightly.
05 -
Drop in the shredded cheddar, Parmesan, and butter. Mix continuously until they're combined and the sauce is smooth. Adjust flavor with salt and a few cracks of black pepper if you like.
06 -
Stir the warm rice into the cheesy mixture in the pan. Keep mixing until the rice is well-coated with the creamy sauce.
07 -
Spoon into individual plates and sprinkle with chopped parsley. Enjoy it while it's hot.
# Additional Notes:
01 -
For extra creaminess, grate the cheeses fresh. Let the rice rest a few minutes before serving so it absorbs all the flavors.