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Easy Ground Beef and Rice Skillet Dinner

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A quick and easy one-pan dinner made with ground beef, rice, and simple pantry staples. Perfect for busy weeknights, this comforting skillet meal comes together in under 30 minutes and is packed with flavor.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 cup long-grain white rice, uncooked
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 1/2 cups beef broth, low-sodium
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf (optional)
  • Fresh parsley or cilantro, chopped (for garnish)
  • Shredded cheddar cheese (for garnish)
  • Hot sauce to taste (for serving)

Instructions

  1. Heat a large skillet over medium-high heat and add olive oil. Once shimmering, add ground beef and break into crumbles. Cook undisturbed for 3-4 minutes until browned, then stir and cook until no pink remains, about 5-6 minutes total. Drain excess fat if needed.
  2. Reduce heat to medium. Add diced onion and cook 3-4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  3. Sprinkle salt, black pepper, smoked paprika, oregano, and thyme over the beef mixture. Stir and cook for 30 seconds to bloom the spices.
  4. Add uncooked rice and stir for about 1 minute to toast slightly. Add diced tomatoes (undrained), beef broth, Worcestershire sauce, and bay leaf. Stir to combine.
  5. Increase heat to high and bring to a rolling boil. Reduce heat to low, cover with a tight-fitting lid, and simmer gently for 18-20 minutes. Do not lift the lid during simmering.
  6. After 18 minutes, remove lid carefully. Check rice: it should be tender and liquid mostly absorbed. If rice is still firm and liquid remains, cover and cook 2-3 more minutes. If rice is done but excess liquid remains, leave lid off and cook on low 1-2 minutes.
  7. Remove bay leaf and discard. Fluff rice with a fork. Let skillet rest off heat for 5 minutes.
  8. Garnish with fresh parsley or cilantro and shredded cheddar cheese. Serve with hot sauce on the side.

Notes

For best flavor, let the beef brown properly without stirring too much. Toast the rice before adding liquid to keep grains separate. Adjust salt carefully as broth and tomatoes contain sodium. If rice is crunchy after 20 minutes, add 1/4 cup hot broth and cook covered for 5 more minutes. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

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

Find it online: https://clunkcook.com/easy-ground-beef-and-rice-skillet-dinner/