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Easy 30-Minute Ground Beef and Rice Skillet

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A quick and satisfying one-pan dinner made with ground beef, rice, and simple pantry ingredients. Perfect for busy weeknights when you need a comforting meal in 30 minutes.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 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 (fire-roasted preferred)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • Fresh parsley, chopped (for garnish, optional)
  • Shredded cheddar cheese (for garnish, optional)
  • Green onions, sliced (for garnish, optional)
  • Sour cream (for garnish, optional)

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  2. Add the ground beef and break it apart with a wooden spoon. Cook undisturbed for 3-4 minutes to brown, then stir and cook until no pink remains, about 5-6 minutes total. Drain excess fat if needed, leaving about 1 tablespoon in the pan.
  3. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
  4. Stir in the minced garlic, smoked paprika, dried oregano, cumin, salt, and pepper. Cook for 30 seconds until fragrant.
  5. Add the uncooked rice and stir for about 1 minute to toast slightly.
  6. Pour in the beef broth and undrained diced tomatoes. Stir, scraping up any browned bits from the bottom of the pan.
  7. Bring the mixture to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes. Do not lift the lid during this time.
  8. After 15 minutes, check the rice. It should be tender and have absorbed most of the liquid. If still firm, cover and cook for another 2-3 minutes. If dry before rice is done, add 2-3 tablespoons of water or broth.
  9. Remove from heat and let it sit, covered, for 5 minutes.
  10. Fluff the mixture with a fork. Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley, shredded cheddar, green onions, or sour cream if desired.

Notes

For a crispier texture, after fluffing the rice, spread it evenly in the pan and cook uncovered over medium-high heat for 2-3 minutes. Leftovers keep in the refrigerator for up to 4 days and freeze for up to 3 months. The flavors meld and deepen overnight, making leftovers even better.

Nutrition

Keywords: ground beef, rice, skillet, one-pan, weeknight dinner, 30-minute meal, easy dinner

Find it online: https://lindabake.com/easy-30-minute-ground-beef-and-rice-skillet/