Creole Skillet Dinner
Serves 4 | Prep time: 20 minutes | Total time: 20 minutes
- 1/2 pound lean ground beef
- 4 teaspoons Creole seasoning, divided**
- 1 cup chopped yellow onion
- 1 cup thinly sliced celery
- 1 green bell pepper, cored, seeded and thinly sliced
- 1 jalapeño pepper, seeded and finely chopped (optional)
- 1/2 cup low-sodium vegetable broth
- 15-ounce can kidney or small red beans, rinsed and drained
- 4 cups cooked brown rice
- 1/4 cup chopped fresh parsley or green onion
Creole spice blend
**Commercial spice blends include MSG, soy, and dextrose — so use your own spice blend instead:
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- In a large skillet over medium-high heat, cook the beef with 1 1/2 teaspoons of the Creole seasoning until just browned, stirring occasionally.
- Add the onion, celery, pepper, optional jalapeño, and another 1 1/2 teaspoons of the Creole seasoning and cook and stir until tender, 6 to 8 minutes.
- Add the broth, stir to scrape up any browned bits, and cook until thickened, 2 to 3 minutes. Stir in the beans and heat through.
- Meanwhile, toss the warmed rice with the remaining 1 teaspoon Creole seasoning. Stir the parsley or green onion into the beef and bean mixture, and serve over rice.