This easy ground beef and rice skillet is my go-to weeknight dinner when I want something hearty, flavorful, and ready in just 30 minutes. I love how it combines lean ground beef, fluffy rice, and colorful vegetables in one pan, creating a satisfying meal that’s both comforting and incredibly easy to clean up afterward.
Why You’ll Love This Recipe
I love this recipe because it checks every box for a busy evening. I only need one pan, which means fewer dishes and more time to relax after dinner. The ingredients are simple and affordable, making it perfect when I’m watching my grocery budget. I can easily adjust it to suit my taste—sometimes I go spicy, other times I keep it mild and cheesy. Plus, it makes great leftovers that taste even better the next day.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb lean ground beef
1 cup long-grain white rice
1 medium onion, diced
1 bell pepper, diced
2 cloves garlic, minced
2 cups beef broth
1 can (14.5 oz) diced tomatoes
1 tbsp olive oil
1 tsp paprika
1 tsp dried oregano
Salt and pepper to taste
Optional: 1 cup shredded cheddar cheese for topping
Directions
I start by heating olive oil in a large skillet over medium-high heat, then add the ground beef. I break it up as it cooks and season with salt and pepper.
Once the beef is browned, I toss in the diced onions, bell pepper, and minced garlic. I let them sauté for 3–4 minutes until soft and fragrant.
Next, I stir in the paprika and oregano to coat the mixture with flavor.
I add the rice, stirring well to make sure every grain gets mixed with the beef and vegetables.
Then, I pour in the beef broth and diced tomatoes, bringing the mixture to a boil.
I reduce the heat, cover the skillet, and let it simmer for 18–20 minutes until the rice is tender and most of the liquid has been absorbed.
I fluff the rice with a fork, taste, and adjust the seasoning. If I’m feeling indulgent, I sprinkle cheddar cheese on top and let it melt before serving.
Servings and Timing
This recipe makes 6 servings and takes about 30 minutes in total—10 minutes for prep and 20 minutes to cook. Each serving is roughly 450 calories, making it a balanced and filling meal for any night of the week.
Variations
Mexican style: I like to mix in salsa, black beans, and top it with avocado or sour cream.
Italian twist: I stir in diced tomatoes with basil and finish it with mozzarella cheese.
Asian fusion: I add soy sauce, a bit of ginger, and a drizzle of sesame oil for an umami kick.
Cajun flair: I toss in andouille sausage and a pinch of cayenne pepper for spice.
Veggie-loaded: I love adding zucchini, corn, or spinach when I want to make it a bit healthier.
Storage/Reheating
I let leftovers cool before storing them in airtight containers. They keep in the fridge for up to 4 days or in the freezer for up to 3 months. When reheating, I usually microwave a single portion for 1–2 minutes, stirring halfway through. For larger amounts, I reheat it in a skillet over medium heat with a splash of water or broth to keep it moist.
FAQs
Can I use brown rice instead of white rice?
Yes, I can! Brown rice works well, but it takes longer to cook—about 10–15 extra minutes—and may need a bit more liquid.
Is this recipe freezer-friendly?
Absolutely. I let it cool completely, then portion it into freezer-safe containers. It stays good for up to 3 months.
Can I use instant rice?
Yes, but I adjust the cooking time since instant rice cooks faster. I add it closer to the end of cooking so it doesn’t get mushy.
Can I make this vegetarian?
I can substitute the beef with plant-based crumbles or cooked lentils and use vegetable broth instead of beef broth.
Do I cook the rice before adding it to the skillet?
No, I add the rice uncooked—it cooks right in the skillet with the broth and tomatoes, soaking up all that delicious flavor.
Conclusion
I love how simple and satisfying this ground beef and rice skillet is. It’s hearty, flavorful, and perfect for busy nights when I want dinner on the table fast. With just one pan and a few staple ingredients, I get a comforting meal that everyone enjoys. Whether I’m making it as-is or adding my own twist, this dish always earns a spot on my weekly dinner rotation.
This Easy Ground Beef and Rice Skillet is a hearty one‑pan dinner combining lean ground beef, fluffy rice, onions, bell pepper, garlic and savory seasonings. Ready in about 30 minutes—perfect for busy weeknights.
Ingredients
1 lb (≈ 450 g) lean ground beef
1 cup long‑grain white rice (uncooked)
1 medium onion, diced
1 bell pepper, diced
2 cloves garlic, minced
2 cups beef broth
1 can (14.5 oz) diced tomatoes (undrained)
1 tbsp olive oil
1 tsp paprika
1 tsp dried oregano
Salt and pepper, to taste
Optional: 1 cup shredded cheddar cheese for topping
Instructions
Heat olive oil in a large skillet over medium‑high heat. Add the ground beef, season with salt and pepper, and cook until browned, breaking it up as it cooks.
Add diced onion, bell pepper and minced garlic. Sauté for about 3–4 minutes until vegetables are softened and fragrant.
Stir in paprika and oregano to coat the mixture.
Add the uncooked rice and stir well so the rice gets mixed in with the beef and vegetables.
Pour in beef broth and the diced tomatoes (with their juices). Bring the mixture to a boil.
Reduce heat to low or medium‑low, cover the skillet, and let it simmer for 18–20 minutes until the rice is tender and most of the liquid is absorbed.
Fluff the rice with a fork. If using cheese, sprinkle the shredded cheddar on top, cover briefly to let it melt, then serve hot.
Notes
You can switch up the flavor: add salsa, black beans and avocado for a Mexican style; use basil, mozzarella and Italian seasoning for an Italian twist.
For more veggies, stir in zucchini, corn or spinach near the end of cooking.
If you want a gluten‑free version, ensure broth is GF and use rice obviously.
Leftovers reheat well—add a splash of broth or water when reheating to keep it moist.
