Quick, Filling, and Hassle-Free: Lazy Pilaf in a Skillet in 30 Minutes 0 11

Ingredients

• ground meat (beef or any other) — 450 g
• long-grain rice (basmati or jasmine) — 1 cup
• onion (large) — 200 g
• carrot (medium) — 150 g
• bell pepper — 1–2 pcs.
• green peas (fresh-frozen) — 1 cup
• butter — 1 tbsp.
• vegetable oil — 30 ml
• garlic — 1 large clove
• hot water (boiling) — 1.75 cups
• sweet paprika — 1 tsp.
• dried oregano — 1 tsp.
• dried dill and parsley — 1 tsp. each
• green onion — a few stalks
• salt and black ground pepper — to taste

How to Prepare

Finely chop the onion and sauté it in a preheated skillet with vegetable oil over high heat until golden brown. While the onion is frying, dice the carrot and bell pepper into small cubes.

Add the minced meat and carrot to the browned onion. Break up the meat well with a spatula to avoid lumps and achieve a uniform mixture. When the meat starts to change color, add all the dried spices, season with salt and pepper, and add the garlic grated on a fine grater.

Once the minced meat is fully cooked, add the butter, bell pepper, and green peas. Rinse the rice thoroughly under cold water until the water runs clear and add it to the skillet. Stir and heat for a few minutes to allow the grains to absorb the flavorful fat.

Pour boiling water into the skillet in a ratio of one to one and three-quarters, gently stir, and cover with a lid. For the best results, you can place the skillet in an oven preheated to 200 degrees for 18–20 minutes. An alternative option is to simmer the dish on low heat on the stove until all the water has evaporated.

Once the pilaf is ready, fluff it gently with a spoon, add the chopped green onion, and let it sit for a couple of minutes before serving.