Cajun-Spiced Ground Beef with White Rice and Sautéed Yellow Squash

In a medium pot, combine 1.8 cups raw long-grain white rice with 3.6 cups water and a pinch of salt. Bring to a boil over high heat, then reduce heat to low, cover with a tight-fitting lid, and simmer for 18 minutes until the water is fully absorbed.

While the rice is cooking, wash 3 medium yellow squash and slice them into 1/4-inch thick half-moons, peel and finely dice 1 large yellow onion, and peel and mince 4 cloves of garlic.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add 2.6 pounds raw ground beef and the diced yellow onion to the pan.

Sauté the beef and onion for 8 to 10 minutes, using a spatula to break the meat into small crumbles, until the beef is thoroughly browned and the onion is translucent.

Stir 3 tablespoons Cajun seasoning and the minced garlic into the beef mixture. Cook for 2 more minutes to allow the spices to toast and become fragrant, then remove the beef from the skillet and transfer to a bowl.

In the same skillet, add 1 tablespoon vegetable oil and the sliced yellow squash. Sauté over medium heat for 5 to 7 minutes until the squash is tender and slightly golden on the edges.

Fluff the cooked white rice with a fork and divide it equally among five plates. Top each portion with the Cajun-spiced ground beef and serve the sautéed yellow squash on the side.