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Easy Ground Beef and Rice Skillet: Best Weeknight Dinner

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A quick, one-pan meal featuring seasoned ground beef, rice, and melted cheese. Perfect for busy weeknights, this comforting skillet dinner comes together in under 30 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 or 85/15)
  • 1 medium yellow onion, diced (about 1 cup)
  • 1 green bell pepper, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, rinsed
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 ½ cups beef broth, low-sodium
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded cheddar cheese (or Monterey Jack)
  • Fresh parsley or cilantro, chopped (for garnish, optional)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until nicely browned, about 5-7 minutes. Drain excess fat, leaving about 1 tablespoon in the pan.
  2. Reduce heat to medium. Add diced onion and bell pepper. Cook, stirring occasionally, until softened, about 4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle rinsed rice over the beef and vegetables. Stir for about 1 minute to lightly toast the rice.
  4. Pour in undrained diced tomatoes and beef broth. Add smoked paprika, cumin, oregano, salt, and pepper. Stir to combine, scraping up any browned bits from the bottom of the pan.
  5. Bring mixture to a gentle boil. Reduce heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes. Do not lift the lid during this time.
  6. Remove skillet from heat. Sprinkle shredded cheese evenly over the top. Cover again and let sit for 2-3 minutes until cheese is melted.
  7. Let skillet rest, uncovered, for 5 minutes before serving. Garnish with fresh parsley or cilantro if desired. Serve straight from the pan.

Notes

For best results, rinse the rice to remove excess starch. Use a heavy-bottomed skillet for even heat. If rice isn’t tender after 20 minutes and liquid is absorbed, add ¼ cup hot water or broth and cook covered for 5 more minutes. Let the dish rest for 5 minutes before serving to allow rice to firm up. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: ground beef, rice, skillet, one-pot, weeknight dinner, easy, cheesy, comfort food

Find it online: https://coracooks.com/easy-ground-beef-and-rice-skillet-best-weeknight-dinner/