Print

Easy One-Pan Ground Beef and Rice Skillet – Perfect Weeknight Dinner

one-pan ground beef and rice skillet - featured image
Print Recipe

A quick and delicious one-pan meal with ground beef, rice, and savory broth, perfect for busy weeknights. Ready in about 30 minutes with 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 preferred)
  • 2 cups beef broth (low-sodium)
  • 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted preferred)
  • 1 teaspoon paprika (smoked paprika for deeper flavor)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • Optional: 1/2 cup frozen peas
  • Optional: 1 bell pepper, diced
  • Optional: 1/2 cup shredded cheddar cheese
  • Optional: Fresh parsley or cilantro, chopped

Instructions

  1. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Add the ground beef and break it apart with a wooden spoon. Let it cook undisturbed for 3-4 minutes to brown. Add the diced onion and cook for 2 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
  2. Drain excess fat if needed, leaving about 1 tablespoon in the pan.
  3. Sprinkle the uncooked rice over the beef mixture and stir for about 1 minute to toast slightly.
  4. Pour in the beef broth and undrained diced tomatoes. Stir, scraping up any browned bits from the bottom. Add paprika, oregano, salt, and pepper. Stir well.
  5. Bring to a rolling boil over high heat (about 2-3 minutes). Reduce heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes. Do not lift the lid during this time.
  6. After 18 minutes, remove the lid carefully. The rice should be tender and most liquid absorbed. If needed, cook uncovered for 2-3 more minutes or add 1/4 cup more broth and cook covered for 5 minutes. Fluff with a fork.
  7. If using, stir in frozen peas or diced bell pepper. For cheesy finish, sprinkle shredded cheddar on top, cover for 1 minute to melt.
  8. Let the skillet rest off the heat for 2-3 minutes before serving. Garnish with fresh parsley or cilantro if desired.

Notes

For best results, do not lift the lid during simmering. Toasting the rice adds nutty flavor. If doubling, use a larger pan and increase cooking time by 5 minutes. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: one-pan, ground beef, rice, skillet, weeknight dinner, easy, quick, family meal

Find it online: https://flurpchef.com/easy-one-pan-ground-beef-and-rice-skillet-perfect-weeknight-dinner/