Description
This Ground Beef and Rice Skillet Dinner is an easy, one-pan meal that’s hearty and packed with flavor. Juicy ground beef, fluffy rice, savory spices, and tender vegetables cook together for a comforting weeknight dinner that comes together quickly and is perfect for the whole family.
Ingredients
Units
Scale
Main Ingredients
- 1 pound ground beef (85% lean recommended)
- 1 cup long-grain white rice, rinsed
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium carrot, peeled and diced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 cups beef broth
Seasonings & Cooking
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika (smoked or regular)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes (optional, for heat)
To Finish
- 1/2 cup shredded cheddar cheese (optional)
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Brown the Beef and Aromatics: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it starts to brown, about 3-4 minutes. Add diced onion, garlic, bell pepper, and carrot. Sauté until the vegetables soften and the beef is fully browned, about 5 minutes.
- Add Seasonings and Rice: Stir in dried oregano, paprika, salt, pepper, and red pepper flakes (if using). Add the rinsed rice and stir to combine, letting the rice toast slightly for about 1 minute.
- Add Liquids and Simmer: Pour in the undrained diced tomatoes and beef broth. Stir to distribute everything evenly. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and most of the liquid is absorbed.
- Finish and Serve: Remove the skillet from the heat. If desired, sprinkle shredded cheddar cheese over the top, cover, and let sit for 2-3 minutes to melt the cheese. Garnish with chopped parsley before serving.
Notes
- For extra flavor, substitute part of the beef broth with chicken broth or add a splash of Worcestershire sauce while browning the beef.
- This recipe is great for using up leftover vegetables—try adding corn, peas, or zucchini.
- For a lighter version, use ground turkey or chicken.
- The dish can be made dairy-free by omitting the cheese topping.
- Leftovers store well in the fridge for up to 3 days and reheat easily for lunch.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 5g
- Sodium: 880mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 75mg
