onion

1. Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and let it shimmer. 2. Add 1 lb ground beef, patted dry, in a single layer. Cook without stirring for 3-4 minutes until browned on one side, then stir and continue cooking until no pink remains and internal temperature reaches 160°F. Drain excess fat. 3. Add 1 cup diced onion and 2 cloves minced garlic to the skillet. Cook over medium heat for 4-5 minutes until onions are translucent and garlic is fragrant. 4. Stir in 1 cup long grain white rice, 2 cups beef broth, 1 tsp salt, and 0.5 tsp black pepper. Bring to a boil. 5. Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed. 6. Remove from heat and let rest covered for 5 minutes. 7. Fluff rice with a fork and finish with 2 tbsp chopped fresh parsley off heat.