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Easy One-Pan Ground Beef and Rice Skillet

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A quick and easy one-pan ground beef and rice skillet that’s perfect for busy weeknights. Made with simple pantry ingredients, this hearty and flavorful dish comes together in under 30 minutes and is always a crowd-pleaser.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 preferred)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup (200g) long-grain white rice, uncooked (basmati or jasmine work well)
  • 2 cups (480ml) beef broth, low-sodium
  • 1 can (14.5 oz / 411g) diced tomatoes, undrained (fire-roasted preferred)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • Fresh parsley or cilantro, chopped (for garnish)
  • Shredded cheddar cheese (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, and measure out the rice, broth, and seasonings.
  2. Heat your skillet over medium-high heat. Add a drizzle of oil (about 1 tablespoon) if your beef is lean. Once hot, add the ground beef. Break it up and let it cook undisturbed for 3-4 minutes to get a good sear.
  3. Add the diced onion and cook for 2-3 minutes until it starts to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Drain excess fat if needed, leaving about 1 tablespoon in the pan.
  5. Stir in the smoked paprika, oregano, cumin, salt, pepper, and red pepper flakes. Toast for about 30 seconds.
  6. Add the uncooked rice, diced tomatoes (with juices), and beef broth. Stir, scraping up any browned bits from the bottom of the pan.
  7. Bring to a rolling boil, then reduce heat to low. Cover the skillet with a tight-fitting lid and simmer for 18-20 minutes. Do not lift the lid during this time.
  8. After 18 minutes, remove the lid gently. The rice should be tender and liquid mostly absorbed. If rice is still firm, add a splash more broth or water, cover, and cook for 2-3 more minutes.
  9. Remove from heat. Fluff the rice with a fork and let it rest, uncovered, for 5 minutes.
  10. Garnish with fresh parsley or cilantro, shredded cheese, and a squeeze of lime. Serve straight from the skillet.

Notes

For best results, use long-grain white rice and avoid lifting the lid while cooking. The rice can be toasted for 1-2 minutes before adding liquid for extra nutty flavor. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat with a splash of broth or water.

Nutrition

Keywords: ground beef, rice, one-pan, skillet, weeknight dinner, easy, quick, comfort food

Find it online: https://ariaappetite.com/easy-one-pan-ground-beef-and-rice-skillet/