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One Pot Beefy Broccoli Rice Recipe
Ash Tyrrell

One Pot Beefy Broccoli Rice Recipe

I’ve made this one pot beefy broccoli rice recipe more times than I can count, and every single time it saves my dinner plans. The first time I cooked it, I was honestly shocked by how much flavor came from such simple pantry ingredients. I
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Ground beef 1 pound: I prefer 80/20 ground beef for the best balance of flavor and moisture without being too greasy.
  • Olive oil 1 tablespoon: Helps brown the beef evenly and adds a subtle richness.
  • Yellow onion 1 medium, diced: Adds natural sweetness and depth once softened.
  • Garlic cloves 3, minced: Fresh garlic gives a stronger, more aromatic flavor than jarred.
  • Long-grain white rice 1 ½ cups: Long-grain rice stays fluffy and doesn’t clump together in one-pot meals.
  • Beef broth 3 cups: This is where most of the flavor comes from, so use a good-quality broth if possible.
  • Soy sauce 3 tablespoons: Adds umami and saltiness; low-sodium works well if you’re watching salt.
  • Brown sugar 1 tablespoon: Balances the savory elements and enhances the beefy flavor.
  • Black pepper ½ teaspoon: Adds mild heat and warmth without overpowering.
  • Red pepper flakes ¼ teaspoon, optional: Perfect if you like a gentle kick of spice.
  • Fresh broccoli florets 3 cups: Fresh broccoli holds its texture better than frozen in this recipe.
  • Shredded cheddar cheese 1 cup: Grate it fresh for smoother melting and better flavor.
  • Green onions 2 tablespoons, sliced: Optional, but great for freshness and color at the end.

Method
 

  1. Start by heating olive oil in a large skillet over medium heat. Add the ground beef and cook it until it’s fully browned, breaking it apart as it cooks. Once done, drain any excess grease to keep the dish from becoming oily.
  2. Add the diced onion to the browned beef and cook for a few minutes until it turns soft and translucent. Stir in the minced garlic and cook briefly until fragrant. This step builds a strong flavor base.
  3. Stir the uncooked rice into the beef mixture, making sure it’s evenly coated. Pour in the beef broth, soy sauce, and brown sugar, then add black pepper and red pepper flakes if using. Stir well to combine everything.
  4. Bring the mixture to a gentle boil, then reduce heat to low and cover the pan. Let it simmer until the rice is tender and most of the liquid is absorbed. This usually takes about 15 minutes.
  5. Scatter the broccoli florets evenly over the rice mixture. Cover again and cook for a few more minutes until the broccoli is bright green and just tender. Avoid overcooking so it keeps a slight crunch.
  6. Sprinkle shredded cheddar cheese over the top and cover until melted. Once the cheese is gooey and smooth, remove from the heat. Give everything a gentle stir before serving.

Notes

  • I always let the beef brown properly before adding onions; it adds deeper flavor.
  • I use fresh broccoli instead of frozen because it stays firmer and looks better.
  • I’ve found that letting the dish rest for 5 minutes before serving helps the rice set.
  • I sometimes add a splash of extra broth if the rice looks a bit dry near the end.
  • I taste before serving and adjust soy sauce or pepper to suit my mood.