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Easy Ground Beef and Rice Skillet: Best One-Pan Dinner

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This easy ground beef and rice skillet is a quick, one-pan dinner that comes together in under 30 minutes with simple pantry ingredients. Perfect for busy weeknights, it’s forgiving, flavorful, and a crowd-pleaser.

Ingredients

Scale
  • 1 pound (450g) ground beef (80/20 blend)
  • 1 cup (200g) white rice (long-grain or jasmine)
  • 1 medium yellow onion, diced (about 1 cup / 150g)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 2 cups (480ml) beef broth (low-sodium)
  • 1 can (14.5 oz / 410g) diced tomatoes, undrained
  • 2 tablespoons (30g) tomato paste
  • 1 teaspoon paprika (smoked paprika preferred)
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon (15ml) olive oil
  • Fresh parsley or cilantro for garnish (optional)

Instructions

  1. Heat the oil: Place a large skillet over medium-high heat and add 1 tablespoon olive oil. Let it heat for about 30 seconds until it shimmers.
  2. Brown the beef: Add 1 pound ground beef to the hot skillet. Break it up with a wooden spoon and let it cook undisturbed for 3-4 minutes until browned on one side. Then stir and continue cooking until fully browned, about 5-6 minutes total. Leave about 1 tablespoon of fat in the pan.
  3. Sauté the aromatics: Add the diced onion to the beef and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the seasonings: Stir in 1 teaspoon paprika, 1 teaspoon dried oregano, ½ teaspoon ground cumin, 1 teaspoon salt, and ½ teaspoon black pepper. Cook for 1 minute to toast the spices.
  5. Incorporate the tomatoes: Add the can of diced tomatoes (undrained) and 2 tablespoons tomato paste. Stir everything together, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
  6. Add the rice and broth: Pour in 1 cup white rice and 2 cups beef broth. Stir to combine, making sure the rice is evenly distributed. Bring the mixture to a gentle boil.
  7. Simmer and cover: Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 18-20 minutes. Do not lift the lid during this time.
  8. Check and rest: After 18 minutes, remove the lid and check the rice. It should be tender and have absorbed most of the liquid. If still crunchy, add ¼ cup more broth, cover, and cook for another 3-5 minutes. Once done, remove from heat and let it rest, covered, for 5 minutes.
  9. Fluff and serve: Fluff the rice with a fork, taste and adjust seasoning if needed. Garnish with fresh parsley or cilantro if desired. Serve hot.

Notes

Don’t rush the browning of the beef for maximum flavor. Toast the rice briefly in the pan before adding broth for a nutty taste. Resist lifting the lid while the rice simmers. Adjust liquid based on rice type; long-grain white rice works best. For variations, try Mexican-inspired (add chili powder, black beans, corn, and cheese), Greek-style (add dill, cinnamon, olives, and feta), or a cheesy skillet (top with cheddar). Leftovers keep in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

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

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