Name: Ground beef and carrot skillet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz 93% lean ground beef; 1 1/2 medium carrots, peeled and sliced into 1/4-inch rounds; 1/4 cup jasmine rice; 1/3 cup water; 8 olive oil cooking sprays; 2 cloves garlic, minced; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp ground cumin; 1 1/2 tsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

510 calories

Protein: 41g; 33% of calories
Carbs: 50g; 40% of calories
Fat: 15g; 27% of calories

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the rice, water, and a small pinch of the salt. Bring to a boil over high heat, then reduce heat to low and cover. Simmer for 12 minutes.
Coat a 12-inch skillet with cooking spray and place over medium heat. Add the carrots and sauté until they begin to soften and brown slightly at the edges, about 6 to 7 minutes.
Add the ground beef to the skillet. Cook, breaking the meat apart with a spoon, for 5 to 6 minutes. Stir in the minced garlic, cumin, black pepper, and the remaining salt halfway through. Done when beef is no longer pink and a carrot round is easily pierced with a fork, 160°F.
Remove the rice from the heat and let it rest, covered, for 5 minutes. Off the heat, stir the lemon juice into the beef mixture. Fluff the rice and serve it topped with the beef and carrots. Garnish with the chopped parsley.

Nutrition

Ingredients

Instructions

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