Ground Beef and Rice Skillet: Easy, Hearty Dinner (Print Version)

Craving an Easy Ground Beef and Rice Skillet for Dinner? This one-pan wonder is hearty, simple, and packed with flavor a true family comfort meal!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Dairy-Free Option, Gluten-Free Option

# Ingredients:

→ Main Ingredients

01 - 1 tbsp olive oil
02 - 1 lb ground beef (80/20 or 90/10)
03 - 1 cup long-grain white rice (like Jasmine), uncooked
04 - 3 cups beef broth (low sodium preferred)
05 - 1 (14.5 oz) can diced tomatoes, undrained

→ Flavor Boosters

06 - 1 medium yellow onion, diced
07 - 3 cloves garlic, minced
08 - 1 tbsp Worcestershire sauce
09 - 1 tbsp tomato paste

→ Seasonings & Spices

10 - 1 tsp ground cumin
11 - 1 tsp paprika (smoked or sweet)
12 - 1/2 tsp salt (or to taste)
13 - 1/4 tsp black pepper (or to taste)

→ Finishing Touches

14 - 2 tbsp fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, get that skillet nice and hot over medium-high heat. Toss in your ground beef and break it up with a spoon. You want it nicely browned, with no pink bits left, honestly. This step is crucial for flavor development, so don't rush it! I always let it get a little crispy on the edges; that's where the magic happens. Drain off most of the excess fat, but leave just a tiny bit for flavor – we're not aiming for health food *only*, we're aiming for deliciousness! I've definitely drained too much before, and the rice felt a little dry later, oops.
02 - Now, push the browned beef to one side of the skillet, or even scoop it out for a moment if you're feeling fancy. Add a tiny splash of oil if needed, then toss in your diced onion. Let it soften and get translucent, about 5-7 minutes. Then, add the minced garlic and tomato paste. Stir that garlic and paste around for just a minute until fragrant; you'll smell it, I promise! This step really builds the flavor base for our Easy Ground Beef and Rice Skillet for Dinner. I once totally spaced and burned the garlic, which made the whole dish taste bitter. Learn from my mistakes, folks!
03 - Bring the beef back to the center (if you took it out) and stir it all together with the onions, garlic, and tomato paste. Sprinkle in your cumin, paprika, salt, and pepper. Give it a good stir, letting those spices toast for about a minute. Oh, the smell at this point is just incredible! Then, pour in the Worcestershire sauce and about half a cup of the beef broth. Scrape up any browned bits from the bottom of the pan – that's called deglazing, and it adds so much depth of flavor. Honestly, sometimes I just stand there sniffing the steam, it's that good.
04 - Now for the rice! Stir in your long-grain white rice, making sure it's well coated with all those delicious flavors. Pour in the canned diced tomatoes (with their juices, don't forget!) and the remaining beef broth. Give it another good stir to combine everything evenly. This is where the Easy Ground Beef and Rice Skillet for Dinner really starts to come together. I've definitely dumped the rice in without stirring enough, and it cooked unevenly. Take your time here, it's worth it!
05 - Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the skillet tightly with a lid – and I mean *tightly*! You want to trap all that steam in there to cook the rice perfectly. Let it simmer for about 18-20 minutes. Don't peek! Seriously, resist the urge. That steam is doing its job. I'm so guilty of lifting the lid too early, and it always makes the rice take longer, or worse, dry out a little. Just walk away, I tell myself!
06 - Once the cooking time is up, turn off the heat but leave the lid on for another 5-10 minutes. This resting period lets the rice absorb any remaining liquid and steam, making it super fluffy. When you finally lift that lid, you'll see a beautiful, hearty Easy Ground Beef and Rice Skillet for Dinner! Use a fork to gently fluff the rice. Taste it, adjust seasonings if needed, and then sprinkle with fresh chopped parsley. It's ready to devour! Honestly, sometimes I just eat it straight from the pan, no judgment.

# Notes:

01 - Don't overstir the rice once it's simmering; you'll make it starchy and mushy. Just cover and forget!
02 - Store cooled leftovers in an airtight container in the fridge for 3-4 days; it reheats beautifully.
03 - If you're out of Worcestershire, a dash of soy sauce or balsamic vinegar can add a similar depth.
04 - Serving with a crisp green salad or a dollop of sour cream makes this dish extra special.

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - wooden spoon
03 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 20-30g
Total Carbohydrate: 40-50g
Protein: 30-40g

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