Ground Beef And Rice Skillet: A Hearty One-Pan Beef and Rice Dinner

This one-pan Ground Beef And Rice Skillet is a hearty dinner. Easy to make, packed with flavor, and perfect for busy weeknights.

This Ground Beef And Rice Skillet is simple and satisfying. It cooks in one pan, so you spend less time on dishes and more time enjoying dinner.
With basic ingredients and clear steps, even a beginner can make this meal. Ready in under 40 minutes, it’s perfect for busy evenings.

— Hearty and filling meal in one pan
— Budget-friendly ingredients
— Minimal prep and clean-up
— Customizable with your favorite veggies
— Cooks in under 40 minutes

Ingredients
(Serves 4)

— 1 lb (450 g) ground beef
— 1 tbsp (15 ml) vegetable oil
— 1 medium onion, diced (about 1 cup / 150 g)
— 2 cloves garlic, minced
— 1 red bell pepper, diced (about 1 cup / 150 g)
— 1 cup (185 g) long-grain white rice, rinsed
— 1 can (14 oz / 400 g) diced tomatoes, undrained
— 2 cups (480 ml) beef broth
— 1 tsp (5 g) paprika
— 1 tsp (5 g) ground cumin
— ½ tsp (3 g) salt, adjust to taste
— ½ tsp (3 g) black pepper
— 2 tbsp (8 g) chopped fresh parsley (optional garnish)

How to make it

1. Heat oil in a large skillet over medium-high heat.
2. Add ground beef. Cook, stirring, until browned (about 5 minutes). Break meat into small pieces.
3. Push beef to one side. Add onion and bell pepper on the other side. Cook until soft, about 4 minutes.
4. Stir in garlic, paprika, cumin, salt, and pepper. Cook 1 minute until fragrant.
5. Add rice. Stir to coat grains in spices and oil.
6. Pour in diced tomatoes and beef broth. Stir well to combine.
7. Bring to a gentle boil. Cover skillet and reduce heat to low. Simmer 18–20 minutes, until rice is tender and liquid is absorbed.
8. Remove from heat. Let rest, covered, 5 minutes. Fluff rice with a fork.
9. Garnish with parsley if you like. Serve hot.

Tips and common mistakes

— Use a tight-fitting lid to trap steam and cook rice evenly.
— Do not lift the lid while rice cooks; steam is key.
— If rice isn’t done, add 2–3 tbsp (30–45 ml) broth, cover, and cook 2 more minutes.
— Brown the beef well for extra flavor.

Substitutions

— Ground turkey or chicken instead of beef.
— Brown rice (use 1¼ cups / 225 g and cook 40 minutes).
— Frozen mixed veggies in place of bell pepper.
— Chicken broth or water with bouillon cubes instead of beef broth.

Storage instructions

— Refrigerator: Store in an airtight container for up to 3 days.
— Freezer: Cool completely, then freeze in a sealed container up to 2 months. Thaw overnight in the fridge before reheating.
— Reheat: Microwave or warm on stove with a splash of broth to loosen.

FAQ

Q: Can I use brown rice?
A: Yes. Increase broth to 2½ cups (600 ml) and cook 35–40 minutes covered.

Q: My skillet sticks. Any fix?
A: Use a nonstick or well-seasoned pan. Add a bit more oil before browning.

Q: Can I add cheese?
A: Sure. Stir in ½ cup (50 g) shredded cheese off the heat until melted.

Q: Is this recipe freezer-friendly?
A: Yes. Freeze cooled leftovers up to 2 months.

Ground beef is the most versatile ingredient in the fridge! You can transform it into an elegant beef lasagna, fold it into crispy beef quesadillas, or keep it light with beef lettuce wraps. Whether you want a mini burger via our beef sliders or a hearty beef and cabbage skillet, the options are endless.