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Easy One-Pan Ground Beef and Rice Skillet Recipe

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A quick and easy one-pan ground beef and rice skillet that comes together in about 30 minutes. Perfect for busy weeknights, this comforting dish uses simple pantry staples and delivers tender beef and flavorful rice every time.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked (jasmine or basmati recommended)
  • 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted preferred)
  • 2 cups beef broth (low-sodium recommended)
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon salt (plus more to taste)
  • ¼ teaspoon black pepper (freshly ground preferred)
  • 2 tablespoons olive oil
  • Fresh parsley or cilantro, chopped (for garnish, optional)
  • Shredded cheddar cheese (for garnish, optional)
  • Lime wedges (for serving, 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 the oil shimmers, toss in the diced onion. Cook for 3-4 minutes, stirring occasionally, until the onion turns translucent and starts to soften. Add the minced garlic and cook for another 30 seconds — just until it smells fragrant. Don’t let the garlic burn, or it will turn bitter.
  2. Brown the ground beef. Add the ground beef to the skillet, breaking it apart with your wooden spoon. Let it cook undisturbed for about 2 minutes to get a nice sear on one side. Then start breaking it into smaller pieces and stirring. Cook for 5-6 minutes total, until the beef is browned and no longer pink. If there’s excess fat, spoon most of it out, leaving about 1 tablespoon for flavor.
  3. Add the spices and tomato paste. Sprinkle the smoked paprika, dried oregano, salt, and black pepper over the beef. Add the tomato paste and stir everything together. Let it cook for 1 minute — this step blooms the spices and deepens the flavor of the tomato paste.
  4. Stir in the rice and tomatoes. Add the uncooked rice to the skillet and stir to coat it in all those savory bits. Then pour in the undrained diced tomatoes and beef broth. Stir everything together, scraping the bottom of the pan to release any browned bits — that’s where the flavor lives.
  5. Bring to a boil, then simmer. Increase the heat to high and bring the mixture to a rolling boil. Once it’s bubbling, 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 — the steam is what cooks the rice perfectly.
  6. Check and rest. After 18 minutes, remove the lid carefully (steam will escape). 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, replace the lid, and cook for another 3-5 minutes. Once done, remove the skillet from heat and let it rest, covered, for 5 minutes.
  7. Fluff and serve. Fluff the rice and beef mixture gently with a fork. Taste and adjust seasoning if needed. Sprinkle with fresh parsley or cilantro, add a handful of shredded cheese if you like, and serve with lime wedges on the side.

Notes

Don’t skip browning the beef properly for best flavor. Rinsing rice is optional; the starch helps thicken the liquid. Keep the lid on during simmering to ensure even rice cooking. If rice is undercooked but liquid is gone, add a few tablespoons of water and cook covered for 5 more minutes. For extra flavor, toast the rice in the pan with the beef for a minute before adding liquid. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in a skillet with a splash of water or broth for best texture.

Nutrition

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

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