Ground Beef and Rice Skillet: Simple One-Pan Dinner (Print Version)

Ground Beef and Rice Skillet recipe for a simple, satisfying weeknight meal. This one-pan wonder is packed with flavor and comes together fast, honestly.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat-based

# Ingredients:

→ Base Ingredients

01 - 1 tbsp olive oil
02 - 1 lb ground beef (80/20 preferred)
03 - 1 large onion, chopped
04 - 4 cloves garlic, minced
05 - 1.5 cups long-grain white rice, uncooked
06 - 1 (14.5 oz) can diced tomatoes, undrained
07 - 3 cups beef broth, low-sodium

→ Flavor Boosters

08 - 2 tbsp tomato paste
09 - 1 tbsp Worcestershire sauce
10 - 1 tsp smoked paprika
11 - 1/2 tsp ground cumin
12 - Salt and freshly ground black pepper, to taste

→ Make It Special

13 - 1 green bell pepper, diced
14 - 1 cup frozen corn

→ Finishing Touches

15 - 1/4 cup fresh parsley, chopped
16 - 1/2 cup shredded cheddar cheese (optional)

# Instructions:

01 - First up, get your biggest skillet (seriously, one pan is the dream here) nice and hot over medium-high heat. Toss in your ground beef and break it up with a spoon. You want it to brown beautifully, getting those crispy bits that add so much flavor. Once it's mostly cooked through, drain off most of that excess fat, but leave a little behind—it’s flavor! Now, add your chopped onion and let it soften, maybe 5-7 minutes, until it's translucent and smells sweet. Then, throw in the minced garlic. Oh, that smell! Cook it for just a minute until fragrant; you don't want it to burn, honestly, that's a sad kitchen moment.
02 - This is where the ground beef and rice skillet truly starts to develop its character. Push the beef and onions to one side of the skillet, creating a little space in the middle. Drop in your tomato paste and let it cook for about 2 minutes, stirring it occasionally, until it darkens a bit. This step, called 'blooming,' deepens its flavor. Then, stir in the smoked paprika and cumin. Let those spices toast for about 30 seconds with the tomato paste; they’ll smell incredible and really wake up. Now, mix everything together with the beef and onions, scraping up any browned bits from the bottom of the pan.
03 - Pour in your uncooked long-grain white rice, stirring it around for a minute or two to coat it in all those delicious flavors. This little toast helps the rice cook up nicely. Next, add the canned diced tomatoes (undrained, please!) and the beef broth, along with the Worcestershire sauce. Give it a good stir to combine everything. This is where I always make sure to taste and add salt and black pepper. It's important to season now, because the rice will soak up all that goodness as it cooks.
04 - Bring the mixture to a gentle boil, then immediately reduce the heat to low, cover the skillet tightly, and let it simmer. This is the patience part, honestly. Resist the urge to peek! Let it cook for about 15-20 minutes, or until most of the liquid has been absorbed and the rice is tender. Every stove is a little different, so keep an eye on it. If it seems too dry, a splash more broth won't hurt. I once lifted the lid too early and all the steam escaped—oops, lesson learned about tight covers!
05 - Once the rice is nearly done, stir in your chopped green bell pepper and frozen corn. Give it another gentle stir, then cover the skillet again and let it cook for another 5-7 minutes. The residual heat will warm the corn and soften the bell pepper to a perfect, slightly tender-crisp texture. I love how the colors pop when you add these in; it just makes the ground beef and rice skillet look so much more inviting. This step is a great way to sneak in some extra goodness.
06 - Remove the skillet from the heat. If you're using cheese (and why wouldn't you?), sprinkle the shredded cheddar over the top, then cover it again for a few minutes to let it get all melty and gooey. That's the best part, honestly! Finally, scatter fresh parsley over the entire ground beef and rice skillet for a burst of fresh flavor and a beautiful green garnish. Let it rest for just a couple of minutes before serving. It allows the flavors to meld and the rice to fully plump up. Dig in and enjoy your easy, hearty meal!

# Notes:

01 - Always bloom your tomato paste and spices before adding liquids; it makes a huge difference in flavor depth.
02 - Don't stir the rice too much once the lid is on, or it'll get starchy and gummy.
03 - Taste for seasoning before covering the skillet-it's harder to adjust later!
04 - A squeeze of fresh lime juice at the very end brightens up all the flavors, especially if you're using ground turkey.

# Equipment Needed:

01 - Large skillet with lid
02 - wooden spoon/spatula

# Nutrition (Per Serving):

Calories: 450
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 30g

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