Mississippi Ground Beef and Rice with Pepperoncini Peppers

Serves 6 in about 45 minutes. The pot starts with ranch seasoning mix, then au jus gravy.

Ingredients

• 4 tablespoons unsalted butter
• 1 small yellow onion diced
• 1 pound lean ground beef
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• 1 ½ cups uncooked long-grain white rice rinsed and drained
• 1 1 oz packet ranch seasoning mix
• 1 1 oz packet au jus gravy mix
• 3 ¾ cups low-sodium beef broth
• ¼ cup pepperoncini juice from the jar
• 4 to 5 whole pepperoncini peppers

Method

1. Warm the pan and melt the butter in a large, deep skillet over a medium flame. Tip in the diced onion and cook until soft.
2. Tip in the ground beef and break it into crumbles. Scatter in the garlic powder, onion powder, and black pepper. Simmer until the beef is browned and the pink is gone, while stirring now and then.
3. Tip in the rinsed and drained rice. Simmer for about 2 minutes, while stirring often.
4. Mix in the ranch seasoning mix and au jus gravy mix until combined.
5. Tip in the beef broth and pepperoncini juice. Heat the mixture to a good simmer, then stir again.
6. Lower the heat to low and add the whole pepperoncinis. Cover with a snug lid and cook for about 20 minutes, or until the rice is tender and most of the liquid is absorbed. Avoid stirring while the rice cooks.
7. Lift out the skillet from the heat and without opening lid, let stand, covered, for 5 minutes.
8. Gently fluff the rice and serve with the whole pepperoncinis.

More beef ideas are in the beef collection.