Description
A simple and delicious one-skillet meal that combines savory ground beef with tender rice and flavorful seasonings. This Ground Beef and Rice Skillet is a hearty and satisfying dish that the whole family will love.
Ingredients
Scale
Ground Beef and Rice Skillet Recipe:
- 1 pound ground beef
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 cup long grain white rice (uncooked)
- 2 1/4 cups beef broth
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup frozen peas or mixed vegetables
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (if needed)
- 1/2 cup shredded cheddar cheese (optional)
- fresh parsley for garnish
Instructions
- Cook the Ground Beef: In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon, about 5–6 minutes. Drain excess grease if needed.
- Add Onion and Garlic: Add the diced onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Combine Ingredients: Add the rice, beef broth, diced tomatoes, peas or vegetables, paprika, oregano, salt, and pepper. Stir well to combine.
- Simmer: Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes or until the rice is tender and liquid is absorbed.
- Finish and Serve: Remove from heat and let sit, covered, for 5 minutes. If desired, sprinkle shredded cheese over the top and cover again for a few minutes to melt. Fluff with a fork, garnish with parsley, and serve warm.
Notes
- For a Tex-Mex twist, add chili powder and corn, and top with salsa or sour cream.
- Brown rice can be used but will require additional liquid and a longer cook time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg
