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Easy One-Pan Ground Beef and Rice Skillet Recipe

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A quick and comforting one-pan meal made with ground beef, rice, and simple pantry staples. Ready in 30 minutes with minimal cleanup, this budget-friendly skillet dinner is perfect for busy weeknights.

Ingredients

Scale
  • 1 pound (450g) ground beef (80/20 preferred)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 cup (200g) long-grain white rice, uncooked
  • 2 cups (480ml) beef broth, low-sodium
  • 1 can (14.5 oz / 411g) diced tomatoes, undrained
  • 1 teaspoon paprika (sweet or smoked)
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 cup frozen peas or corn (optional)
  • ½ cup shredded cheddar cheese (optional)
  • Fresh parsley or cilantro, chopped (optional)
  • Hot sauce or red pepper flakes (optional)

Instructions

  1. Heat the oil and cook the aromatics. Place your skillet over medium-high heat and add 2 tablespoons of olive oil. Once it shimmers, toss in the diced onion. Cook for 3-4 minutes, stirring occasionally, until the onion turns translucent and starts to soften around the edges. Add the minced garlic and cook for another 30 seconds — just until it smells amazing. Don’t let it burn, or it’ll turn bitter.
  2. Brown the ground beef. Add the ground beef to the skillet. Break it apart with your wooden spoon into crumbles. Let it cook undisturbed for about 2 minutes to get a good sear, then stir and continue cooking until no pink remains, about 5-6 minutes total. If there’s excess fat, spoon most of it out, leaving about a tablespoon for flavor.
  3. Season the meat. Sprinkle the paprika, oregano, salt, and pepper over the beef. Stir everything together and let it cook for another minute. This blooms the spices and makes them more fragrant.
  4. Add the rice and tomatoes. Pour in the uncooked rice and stir it into the beef mixture for about 1 minute. This lightly toasts the rice, which helps it stay separate and fluffy rather than mushy. Then add the undrained diced tomatoes and stir to combine.
  5. Pour in the broth and bring to a boil. Add the beef broth and stir everything together. Increase the heat to high and bring the liquid to a full boil. You’ll see bubbles breaking the surface all over the pan.
  6. Cover and simmer. Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer gently for 18-20 minutes. Do not lift the lid during this time — the steam is what cooks the rice. Trust the process.
  7. Check for doneness and rest. After 18 minutes, remove the lid carefully (steam burns are no joke). The rice should be tender and most of the liquid should be absorbed. If the rice is still a bit firm, add 2-3 tablespoons of water, re-cover, and cook for another 3-5 minutes. Once done, remove the pan from heat and let it sit, covered, for 5 minutes. This resting time allows the rice to finish absorbing any remaining moisture and makes the texture perfect.
  8. Fluff and serve. Use a fork to fluff the rice gently. If you’re adding frozen peas or corn, stir them in now — the residual heat will warm them through in about a minute. Garnish with fresh parsley or shredded cheese if you like, and serve straight from the skillet.

Notes

If using brown rice, increase broth to 2 ½ cups and cook for 40-45 minutes. For a vegetarian version, replace ground beef with 1 ½ cups cooked lentils or plant-based ground meat substitute and use vegetable broth. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat in a skillet with a splash of broth.

Nutrition

Keywords: one-pan ground beef and rice, easy ground beef skillet, quick weeknight dinner, ground beef and rice recipe, one pan meal, budget-friendly dinner, 30 minute dinner

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