Cajun-Spiced Grass-Fed Beef and Brussels Sprouts Skillet with Brown Rice

Rinse the brown rice thoroughly under cold water. Combine with 1.5 cups of water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until tender and fluffy.

While the rice cooks, trim and halve the Brussels sprouts. Finely dice the onion and mince the garlic.

Heat a large heavy-bottomed skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon until deeply browned and slightly crispy at the edges.

Add the diced onion and Brussels sprouts to the skillet with the beef fat. Sauté for 6-8 minutes until the sprouts are charred and tender.

Stir in the minced garlic and Cajun seasoning, tossing for 1 minute until fragrant.

Fluff the rice with a fork and portion it into a shallow bowl. Top with the beef and Brussels sprout mixture. Serve immediately while the sprouts are still crisp.