Can I use brown rice instead of white rice?
Yes, but brown rice is a different personality. Use the same ingredients, but increase the broth to 2 cups to start and simmer covered for 35 to 45 minutes. Check around 35 minutes. If the rice is still firm or the pan looks dry, add 1/4 cup more broth, cover, and keep going. Because skillet size and rice brands vary, consider this a “start here, adjust as needed” situation.
What kind of ground beef is best?
I like 85/15 for flavor without turning the skillet into a grease pond. If you use 80/20, just drain excess fat after browning. If you use 90/10, consider adding a teaspoon of oil before the onions so everything stays glossy and happy.
My rice turned out crunchy. What happened?
Usually it is one of three things: (1) the lid was not snug and steam escaped, (2) the heat was too high and liquid evaporated too fast, or (3) it needed a few more minutes. Add 2 to 4 tablespoons broth, cover, and cook 3 to 5 more minutes. Let it rest off heat 5 minutes too. Resting is not optional. It is rice therapy.
My rice turned out mushy. How do I avoid that?
Two common culprits: too much liquid, or simmering too long. Keep it at a gentle simmer (not a rolling boil), and start checking at 15 minutes. If it is tender and there is a little liquid left, turn off the heat, keep it covered, and let it rest. The rice will finish like a responsible adult.
Can I add vegetables?
Please do. Stir in 1 cup frozen corn during the last 5 minutes, or add diced zucchini with the onions. Baby spinach can go in at the end to wilt.
Is this spicy?
As written, it is gently warm. For more heat, add diced jalapeño with the onion, use hot paprika, or finish with your favorite hot sauce.
Does skillet size matter?
Yes, and this is the part nobody tells you until the rice starts acting up. A wider skillet evaporates faster and may need an extra splash of broth or a few more minutes. A smaller, deeper skillet holds moisture better and can turn out a bit saucier, so keep the simmer gentle and check at 15 minutes.
