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Easy One-Pan Ground Beef and Rice Skillet: The Best 30-Minute Dinner

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This one-pan ground beef and rice skillet is a quick, satisfying weeknight dinner made with simple pantry ingredients. Ready in 30 minutes, it features tender beef, fluffy rice, and melted cheese for pure comfort.

Ingredients

Scale
  • 1 lb (450g) ground beef (85/15)
  • 1 cup (200g) long-grain white rice (basmati or jasmine)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz / 400g) diced tomatoes (fire-roasted preferred)
  • 1½ cups (360ml) beef broth (low-sodium)
  • 2 tablespoons tomato paste
  • 1 cup (120g) shredded cheddar cheese (sharp)
  • 1 tablespoon olive oil
  • 1 teaspoon paprika (smoked preferred)
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste (start with 1 tsp salt, ½ tsp pepper)
  • Fresh parsley for garnish (optional)

Instructions

  1. Heat the oil. Place your skillet over medium-high heat and add 1 tablespoon olive oil. Let it shimmer for about 30 seconds.
  2. Brown the beef. Add 1 lb ground beef to the hot skillet. Break it apart with your wooden spoon and let it cook undisturbed for 3-4 minutes. You want a nice brown crust, not gray steamed meat. Stir and continue cooking until fully browned, about 5-6 minutes total. If there’s excess fat (more than 2 tablespoons), spoon it off and discard.
  3. Sauté the aromatics. Push the beef to one side of the pan. Add the diced onion to the empty space and cook for 2-3 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant. Stir everything together.
  4. Add the tomato paste and spices. Stir in 2 tablespoons tomato paste, 1 teaspoon paprika, and ½ teaspoon dried oregano. Cook for 1 minute, stirring constantly. This cooks out the raw tomato flavor and blooms the spices.
  5. Add the rice, tomatoes, and broth. Pour in 1 cup long-grain rice, 1 can diced tomatoes (with their juices), and 1½ cups beef broth. Stir everything together, scraping up any browned bits from the bottom of the pan.
  6. Bring to a boil, then simmer. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, 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.
  7. Check the rice. After 18 minutes, remove the lid carefully (steam will escape). The rice should be tender and most of the liquid 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.
  8. Add the cheese. Sprinkle 1 cup shredded cheddar cheese evenly over the top. Cover the skillet again and let it sit off the heat for 2-3 minutes until the cheese melts into a gooey, golden layer.
  9. Rest and serve. Let the skillet rest uncovered for 5 minutes before serving. This allows the rice to absorb any remaining moisture and makes serving easier. Garnish with fresh parsley if desired.

Notes

Don’t rush the browning—let the beef develop a crust for best flavor. Use long-grain white rice; avoid instant rice. Keep the lid on during simmering to ensure perfect rice. Let the dish rest for 5 minutes before serving. For variations, try spicy Southwest, vegetarian, low-carb, or Mexican-inspired versions. Leftovers keep in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: one-pan ground beef and rice, easy weeknight dinner, 30-minute meal, ground beef skillet, cheesy rice skillet, family dinner, comfort food

Find it online: https://breezybake.com/easy-one-pan-ground-beef-and-rice-skillet-the-best-30-minute-dinner/