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Easy One-Pan Ground Beef and Rice Recipe

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A quick and easy one-pan ground beef and rice recipe that comes together in about 30 minutes. Perfect for busy weeknights, this comforting dish uses simple pantry staples and requires minimal cleanup.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked (Jasmine or Basmati recommended)
  • 2 cups beef broth (low-sodium preferred)
  • 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted recommended)
  • 1 tablespoon tomato paste
  • 1 teaspoon paprika (smoked paprika recommended)
  • 1 teaspoon dried oregano
  • ½ teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • Fresh parsley, chopped (optional, for garnish)
  • Shredded cheddar cheese (optional, for garnish)
  • Green onions, sliced (optional, for garnish)

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 30 seconds.
  2. Add the ground beef to the hot skillet. Let it sit undisturbed for 2 minutes to develop a brown crust, then break it up and cook until no longer pink, about 5-6 minutes total.
  3. Push the beef to one side of the skillet. Add the diced onion to the empty side and cook for 2-3 minutes until softened. Stir into the beef, then add the minced garlic and cook for 30 seconds until fragrant.
  4. Make a well in the center of the pan and add the tomato paste. Cook for 1 minute, stirring constantly. Sprinkle paprika, oregano, salt, and pepper over everything and stir to combine.
  5. Add the uncooked rice and stir to coat in the beef mixture. Pour in the beef broth and diced tomatoes (undrained). Stir everything together, scraping up any brown bits from the bottom of the pan.
  6. Turn the heat to high and bring the liquid to a rolling boil, about 2-3 minutes. Reduce heat to low, cover the skillet, and let simmer for 18 minutes. Do not lift the lid.
  7. After 18 minutes, remove the lid carefully. The rice should be tender and most liquid absorbed. If there’s still liquid, cook uncovered for 2-3 more minutes. If rice is still firm, add a splash of broth, cover, and cook for 3-5 more minutes.
  8. Remove the skillet from heat. Let it sit, covered, for 5 minutes to allow the rice to finish absorbing liquid and flavors to meld.
  9. Fluff the rice with a fork. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon juice if desired.
  10. Spoon into bowls and garnish with fresh parsley, shredded cheddar cheese, and sliced green onions if using.

Notes

For best results, use long-grain white rice like Jasmine or Basmati. Avoid instant rice. If using lean ground beef, add 1 tablespoon of oil. To prevent burning, ensure heat is low enough for a gentle simmer after covering. Leftovers can be stored in an airtight container 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: one-pan ground beef and rice, easy ground beef recipe, quick weeknight dinner, one skillet meal, ground beef and rice skillet

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