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Easy 20-Minute Ground Beef and Rice Skillet

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A quick and hearty one-pan meal made with ground beef, rice, and simple pantry staples, ready in just 20 minutes. Perfect for busy weeknights when you need a satisfying dinner without the fuss.

Ingredients

Scale
  • 1 pound ground beef (80/20 is ideal)
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 2 cups beef broth, low-sodium preferred
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 teaspoon paprika (smoked paprika recommended)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (adjust to taste)
  • 1 cup frozen peas and carrots (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Brown the beef: Place a large skillet over medium-high heat and add olive oil. Once shimmering, add ground beef. Break it up and cook for about 5 minutes until no longer pink. Do not drain the fat.
  2. Sauté the aromatics: Add diced onion to the skillet and cook for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add rice and seasonings: Stir in uncooked rice, paprika, garlic powder, onion powder, oregano, salt, and pepper. Cook for 1 minute to toast the rice slightly.
  4. Pour in liquids: Add beef broth and undrained diced tomatoes. Stir well, scraping up any browned bits. Bring to a boil.
  5. Simmer and cover: Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. Do not lift the lid.
  6. Add veggies (optional): After 15 minutes, remove lid and check rice. If tender, stir in frozen peas and carrots. Cover and let sit off heat for 2-3 minutes until heated through.
  7. Fluff and serve: Stir and fluff rice with a fork. Adjust seasoning if needed. Garnish with fresh parsley and serve hot.

Notes

For best results, use a heavy-bottomed pan to prevent burning. Resist lifting the lid during simmering to ensure proper rice cooking. If rice is still hard after 15 minutes, add a splash more broth and cook covered for another 3 minutes. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: ground beef, rice, skillet, one-pan, quick dinner, weeknight meal, easy recipe

Find it online: https://breezybake.com/easy-20-minute-ground-beef-and-rice-skillet/