YOUR SOLIN GENERATED RECIPE
Ground Beef and Rice Skillet with Roasted Carrots and Potatoes
Sautéed lean ground beef and tender roasted root vegetables are tossed with fluffy rice in a savory, herb-infused skillet for a satisfyingly rustic meal.
INGREDIENTS
7.5 oz ground beef (93% lean)
0.5 cup carrots
0.5 cup Yukon gold potatoes
0.25 cup white basmati rice (cooked)
0.5 tsp extra virgin olive oil
0.25 cup beef broth
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp onion powder
1 tbsp fresh parsley
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Toss the diced potatoes and carrots with olive oil, sea salt, and black pepper on the prepared sheet.
Roast the vegetables for 20 to 25 minutes until they are fork-tender and slightly caramelized.
While the vegetables roast, brown the ground beef in a large skillet over medium-high heat until no longer pink.
Drain any excess fat from the skillet, then stir in the garlic powder, onion powder, and beef broth to deglaze the pan.
Add the cooked rice and roasted vegetables to the skillet, stirring gently to combine and heat through for 2 minutes.
Garnish the skillet with freshly chopped parsley and serve immediately.