Print

Best Easy Beef and Rice Skillet Recipe

best easy beef and rice skillet recipe - featured image
Print Recipe

This one-pan beef and rice skillet is a comforting, flavorful dinner that comes together in under 40 minutes. Made with simple ingredients, it’s perfect for busy weeknights or impressing guests without the stress.

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 (Jasmine or Basmati preferred)
  • 2 cups low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted preferred)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon salt (plus more to taste)
  • ¼ teaspoon black pepper (freshly ground)
  • 2 tablespoons olive oil
  • ¼ cup fresh parsley, chopped (optional garnish)
  • ½ cup shredded cheddar cheese (optional garnish)
  • Red pepper flakes (optional, for serving)

Instructions

  1. Heat the olive oil over medium-high heat in a large skillet until shimmering.
  2. Add the ground beef and break it up with a wooden spoon. Cook for 5-6 minutes until well browned.
  3. Remove the beef with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pan.
  4. Add the diced onion to the hot pan and sauté for 3-4 minutes until soft and translucent.
  5. Add the minced garlic and cook for 30 seconds, stirring constantly.
  6. Stir in the rice, smoked paprika, oregano, salt, and pepper. Toast for about 1 minute, stirring constantly, until fragrant.
  7. Pour in the beef broth and diced tomatoes (with their juices). Stir, scraping up any browned bits from the bottom of the pan.
  8. Return the beef to the skillet and stir to combine. Bring the liquid to a gentle boil.
  9. Reduce heat to low, cover, and simmer for 18 minutes. Do not lift the lid.
  10. After 18 minutes, turn off the heat and let the skillet sit, covered, for another 5 minutes.
  11. Fluff the rice with a fork, taste and adjust salt if needed. Sprinkle with fresh parsley and cheese if desired.

Notes

Don’t use instant rice; it will turn mushy. For brown rice, add 10-15 minutes more cooking time and an extra ¼ cup of liquid. If rice is still firm after 18 minutes, add 2 tablespoons of water, cover, and cook for 5 more minutes. For a crowd, double the recipe and use a larger skillet or Dutch oven. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

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

Find it online: https://sparklechew.com/best-easy-beef-and-rice-skillet-recipe/