Mississippi Ground Beef and Rice
Mississippi Ground Beef and Rice is an easy one skillet dinner made with lean ground beef, tender rice, savory Mississippi-style seasonings, and tangy pepperoncinis. A hearty, flavorful meal made entirely on the stovetop.
Servings: 6
Equipment
- Large Deep Skillet with tight-fitting lid
- Wooden Spoon or spatula
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
Instructions
Cook Onion
- Melt the butter in a large, deep skillet over medium heat. Add the diced onion and cook until it begins to soften.
Cook Ground Beef
- Add the ground beef and break it into crumbles. Sprinkle in the garlic powder, onion powder, and black pepper. Cook until the beef is browned and no pink remains, stirring occasionally.
Sauté Rice
- Add the rinsed and drained rice. Cook for about 2 minutes, stirring frequently.
Add Seasoning Packets & Broth
- Stir in the ranch seasoning mix and au jus gravy mix until combined.
- Pour in the beef broth and pepperoncini juice. Bring the mixture to a good simmer, then stir again.
Simmer
- Reduce the heat to low and add the whole pepperoncinis. Cover with a tight-fitting 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.
Rest
- Remove the skillet from the heat and without opening lid, let stand, covered, for 5 minutes.
- Gently fluff the rice and serve with the whole pepperoncinis.
Notes
- Rice: Use regular long-grain white rice, not instant rice. Rinse and drain before adding it to the skillet.
- Broth & Butter: Low-sodium beef broth is recommended because the ranch and au jus packets already contain salt. Be sure to use unsalted butter.
- Ground Turkey Variation: Substitute 1 pound of 97/3 ground turkey for the ground beef and use low-sodium chicken broth instead of beef broth.
- Banana Pepper Variation: Substitute whole mild pickled banana peppers for the pepperoncinis for a less spicy option. You can also substitute banana pepper juice for the pepperoncini juice.
- Pepperoncini Flavor: For additional tanginess, add a little extra juice from the jar to individual servings after cooking.
- Storage: Refrigerate leftovers promptly in airtight containers for up to 3–4 days. Freeze for up to 2–3 months for best quality. Reheat to 165°F.
Nutrition
Serving: 1 cup | Calories: 405kcal | Carbohydrates: 42g | Protein: 21g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 1400mg | Fiber: 1g | Sugar: 2g
