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Best Easy One-Pan Ground Beef and Rice Skillet Recipe

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This easy one-pan ground beef and rice skillet is the perfect weeknight dinner—quick, simple, and incredibly comforting. Made with pantry staples, it delivers perfectly seasoned beef, tender rice, and crispy bits from the pan in just 35 minutes.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 2 cups beef broth, low-sodium
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley or cilantro, chopped (optional)
  • Shredded cheddar cheese (optional)
  • Lime wedges (optional)

Instructions

  1. Rinse the rice: Place 1 cup of long-grain white rice in a fine-mesh strainer and rinse under cold water for about 2 minutes, or until the water runs clear. Let it drain.
  2. Brown the beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook undisturbed for 3 minutes to develop a brown crust, then stir and continue cooking until no pink remains, about 5 more minutes. Transfer beef to a plate, leaving about 2 tablespoons of drippings in the pan.
  3. Sauté the aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of olive oil if needed. Add the diced onion and cook for 2-3 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Toast the rice: Add the drained rice to the pan and stir constantly for about 2 minutes until the rice smells nutty and some grains turn golden.
  5. Add liquids and seasonings: Pour in the beef broth, undrained diced tomatoes, and tomato paste. Add smoked paprika, oregano, cumin, salt, and pepper. Stir until the tomato paste is dissolved. Bring to a boil.
  6. Simmer and cook: Return the browned beef to the pan. Stir to combine, then reduce heat to low. Cover with a tight-fitting lid and simmer for 18-20 minutes. Do not lift the lid during cooking.
  7. Rest and fluff: Remove the skillet from heat and let it rest, covered, for 5 minutes. Remove the lid, fluff the rice with a fork, and stir. If too much liquid remains, cook uncovered for 2-3 more minutes.
  8. Garnish and serve: Sprinkle with fresh parsley or cilantro, shredded cheese, and a squeeze of lime. Serve hot.

Notes

For best results, rinse the rice thoroughly to prevent gumminess. Do not lift the lid while simmering. If using leaner beef (93/7), add an extra tablespoon of olive oil. For brown rice, increase broth to 2 1/2 cups and cook for 35-40 minutes. Leftovers keep in the refrigerator for up to 4 days and freeze for up to 3 months.

Nutrition

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

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