Rice and Curry Ground Beef

Bring 8 cups of water to a boil in a large pot, then add the long grain white rice and stir well. Return to a boil, reduce heat to low, cover, and cook for 15-18 minutes until the rice is tender and water is absorbed.

While rice cooks, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat if needed.

Add the chopped onion to the cooked beef and sauté for 2-3 minutes until softened and fragrant.

Stir in the curry powder and minced garlic, cooking for 1 minute to bloom the spices and release their flavor.

Pour in the 1½ cups of water and add the soy sauce, stirring to combine all ingredients.

Mix the cornstarch with 2 tablespoons of cold water in a small bowl until smooth, then stir this slurry into the beef mixture to thicken the curry sauce.

Bring the curry to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until the sauce thickens and coats the beef.

Season the curry with salt and pepper to taste.

Fluff the cooked rice with a fork and divide among four serving plates or bowls. Spoon the curry ground beef and sauce over the rice and serve immediately.