Smoky Beef, Butternut Squash and Rice Skillet

Ingredients

• Skillet base

  1 lb 90% lean ground beef

• ¾ lb peeled butternut squash

  seeds removed; cut into 1/2-inch (1.3 cm) cubes

• 1 cup long-grain white rice

  rinsed and drained well; not instant or brown rice

• 1 medium yellow onion

  finely diced

• 1 medium red bell pepper

  seeds removed, finely diced

• 1 tbsp olive oil

• 3 cloves garlic

  minced

• Seasoning and liquid

  2 tbsp tomato paste

• 1½ tsp smoked paprika

• ½ tsp ground cumin

• ½ tsp fine salt

• ¼ tsp black pepper

• 2 cups low-sodium beef broth

  hot

• 2 tbsp flat-leaf parsley

  chopped

Directions

1. Prepare the vegetables and rice

   Cut the peeled squash into even 1/2-inch (1.3 cm) cubes. Dice the onion and pepper. Rinse the rice in a sieve and drain thoroughly. Have the broth hot before starting the covered cooking stage.

2. Brown the beef

   Heat the olive oil in a deep skillet over medium-high heat. Add the beef, breaking it into small crumbles. Cook for 6–8 minutes until browned and the beef reaches 160°F (71°C). Spoon off excess fat if needed, leaving enough to coat the pan. Stir in onion and pepper and cook for 4 minutes.

3. Simmer the rice and squash

   Lower the heat to medium. Stir in garlic, tomato paste, paprika, cumin, salt and pepper for 1 minute. Add the drained rice and squash, then the hot broth. Bring to a steady simmer, stir once and cover tightly. Reduce to low and cook for 18–22 minutes, until the rice and squash are tender and the liquid is absorbed. If dry before tender, add hot water a small splash at a time and cook covered a little longer.

4. Rest and fluff

   Turn off the heat and leave the skillet covered for 5 minutes. Uncover, gently fluff with a fork and fold through the parsley. Taste before adding extra salt, since broth brands vary. Serve promptly rather than leaving cooked rice at room temperature.