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Easy One-Pot Ground Beef and Rice Skillet: A Perfect Weeknight Dinner

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A quick and easy one-pot meal featuring ground beef, rice, and simple pantry staples, ready in about 30 minutes. Perfect for busy weeknights, this savory skillet dinner is a crowd-pleaser that leaves you with just one pot to wash.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 1 ½ cups beef broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper, to taste
  • 1 cup frozen peas and carrots (optional)
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

  1. Heat the olive oil in your skillet or Dutch oven over medium-high heat. Swirl the pan to coat the bottom evenly. You want the oil shimmering but not smoking — about 2 minutes.
  2. Add the ground beef to the hot pan. Break it up with your wooden spoon into large chunks. Let it sit undisturbed for 3-4 minutes to develop a deep brown crust.
  3. Flip and break up the beef into smaller pieces. Continue cooking until all the meat is browned and no pink remains, about 4-5 more minutes. If there’s excess fat (more than 2 tablespoons), spoon it out, leaving a thin coating in the pan.
  4. Add the diced onion to the pan with the beef. Cook for 3-4 minutes, stirring occasionally, until the onion softens and turns translucent. Scrape up any browned bits from the bottom of the pan.
  5. Stir in the minced garlic, paprika, oregano, garlic powder, onion powder, salt, and pepper. Cook for 30 seconds until fragrant.
  6. Add the uncooked rice to the pan. Stir it into the beef and aromatics, coating each grain in the flavorful fat. Toast the rice for 1-2 minutes, stirring constantly, until the rice looks slightly translucent at the edges.
  7. Pour in the beef broth and diced tomatoes (with their juices). Stir everything together, scraping the bottom of the pan to release any remaining browned bits. Bring the mixture to a boil.
  8. Reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer gently for 18-20 minutes. Do not lift the lid during this time.
  9. After 18 minutes, check the rice. It should be tender and have absorbed most of the liquid. If the rice is still firm and there’s liquid remaining, cover and cook for 2-3 more minutes.
  10. If using frozen peas and carrots, stir them in now. The residual heat will warm them through in about 1 minute.
  11. Remove the pan from heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork before serving.
  12. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley.

Notes

Don’t rush the browning of the beef; it builds flavor. Toast the rice before adding liquid to prevent mushiness. Resist the urge to lift the lid while simmering. Let the dish rest for 5 minutes after cooking for best texture. For a gluten-free option, ensure beef broth is certified gluten-free. For dairy-free, omit butter and use olive oil.

Nutrition

Keywords: one-pot meal, ground beef, rice, weeknight dinner, easy dinner, skillet dinner, ground beef and rice

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