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Easy One-Pan Ground Beef and Rice Skillet: Best Weeknight Dinner

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A simple, one-pan ground beef and rice skillet that’s perfect for busy weeknights. This crowd-pleasing dish uses pantry-friendly ingredients and comes together in under 30 minutes for a hearty, comforting meal.

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 (Basmati or jasmine work great)
  • 2 cups beef broth (low-sodium)
  • 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted preferred)
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cumin (optional)
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • Fresh parsley or cilantro, chopped (for garnish, optional)
  • Shredded cheddar or Monterey Jack cheese (for garnish, optional)
  • A squeeze of fresh lime juice (for garnish, optional)

Instructions

  1. Heat your skillet over medium-high heat. Add a drizzle of oil if your beef is lean. Once hot, add the ground beef. Break it apart into small crumbles. Cook for 5-7 minutes, stirring occasionally, until browned and no longer pink.
  2. Remove the beef with a slotted spoon and set aside on a plate. Leave about 1 tablespoon of rendered fat in the pan.
  3. Add the diced onion to the hot pan. Cook for 3-4 minutes, stirring frequently, until translucent and starting to get golden edges. Add the minced garlic and cook for 30 seconds more.
  4. Stir in the tomato paste and let it cook for 1 minute, stirring constantly, until it darkens slightly.
  5. Add the uncooked rice to the pan and stir for 1-2 minutes until the rice is toasted and smells nutty.
  6. Pour in the beef broth and diced tomatoes (with their juices). Add smoked paprika, oregano, cumin, salt, and pepper. Stir everything together, scraping up any browned bits from the bottom of the pan.
  7. Return the browned beef to the pan and stir to combine. Bring to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 18-20 minutes. Do not lift the lid.
  8. After 18 minutes, check the rice. It should be tender and have absorbed most of the liquid. If still crunchy, add ¼ cup more broth or water, cover, and cook for another 3-5 minutes.
  9. Remove the pan from heat and let it sit, covered, for 5 minutes.
  10. Fluff the mixture gently with a fork. Taste and adjust seasoning if needed. Sprinkle with fresh herbs and cheese if using, and serve hot.

Notes

Don’t skip browning the beef properly for maximum flavor. Toast the rice before adding liquid to prevent mushiness. Keep heat on low once covered and resist the urge to stir. Let rest for 5 minutes after cooking. Leftovers taste even better the next day. For brown rice, use 2½ cups broth and cook for 35-40 minutes.

Nutrition

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

Find it online: https://breezybake.com/easy-one-pan-ground-beef-and-rice-skillet-best-weeknight-dinner/