One-Pot Beef and Yellow Rice Skillet

Place a large heavy pot or Dutch oven over medium-high heat. Add the ground chuck, chopped onions, fire-roasted bell peppers, yellow rice seasoning packets, garlic powder, and black pepper. Cook, stirring often, until the beef is browned and the onions begin to soften.

Stir in the jasmine rice and cook for 1 to 2 minutes so the grains are lightly coated in the beef mixture. Pour in the beef broth and water, then add the butter and season with salt to taste. Bring the mixture to a gentle boil.

Reduce the heat to low and cook, stirring occasionally, until most of the liquid has been absorbed and the rice is tender. Cover the pot, remove it from the heat, and let it rest undisturbed for 22 minutes. Fluff with a fork and serve hot.