Dinner

Ground Beef and Rice Skillet: The One-Pan Dinner Formula

A one-pan ground beef and rice skillet made with browned beef, long-grain rice, beef broth, diced tomatoes, and mixed vegetables, simmered until tender for an easy weeknight dinner.

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A shallow bowl of white rice topped with browned ground meat crumbles, garnished with sliced green onions and sesame seeds, with chopsticks resting nearby.

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Recipe

Ingredients

Servings
6

Nutrition per serving

Serving size
1 serving
Calories
238 kcal
Protein
25.00 g
Carbohydrates
16.00 g
Fat
8.00 g
Sodium
610.00 mg
Cholesterol
70.00 mg
Fiber
1.00 g
Saturated fat
3.00 g
Sugar
14.00 g

Instructions

0 of 10 steps done
01Step

Heat the oil

Heat olive oil in a large skillet over medium-high heat.
02Step

Cook the onion

Add the diced onion and cook for about 3 minutes until softened.
03Step

Add garlic

Stir in the minced garlic and cook for 30 seconds until fragrant.
04Step

Brown the beef

Add the ground beef, breaking it up with a spatula, and cook for 6-8 minutes until browned. Drain excess fat.
05Step

Toast the rice

Stir in the uncooked rice and cook for 1 minute to lightly toast it.
06Step

Add liquid and seasoning

Pour in the beef broth and diced tomatoes, then add the paprika, oregano, salt, and pepper. Bring to a boil.
07Step

Simmer covered

Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.
08Step

Add vegetables

Stir in the frozen mixed vegetables, cover, and cook for 3-5 minutes until heated through.
09Step

Rest

Remove from heat and let rest, covered, for 5 minutes.
10Step

Garnish and serve

Top with chopped parsley and shredded cheddar cheese if desired, then serve.

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Flavor Variations to Try Next

Once the base method is familiar, it's easy to riff on it using the same technique from the broader collection of ground beef recipes.

  • Korean-style: Stir in soy sauce, a touch of sesame oil, and garlic-ginger at the browning stage, then top with green onion and sesame seeds instead of cheese.
  • Italian-style: Use Italian seasoning and crushed tomatoes in place of paprika and diced tomatoes, and finish with mozzarella and fresh basil.
  • Mexican-style: Add chili powder and cumin, swap the mixed vegetables for corn and black beans, and top with shredded cheese and cilantro.

Helpful answers

Frequently Asked Questions

Can I use brown rice instead of white rice?

Yes, but brown rice needs about 10-15 extra minutes of simmering and slightly more broth since it absorbs liquid more slowly than white rice.

Can I use instant or minute rice?

Yes, reduce the simmering time to about 5-7 minutes and cut the broth by roughly a third, since pre-steamed rice cooks much faster.

How long does this keep in the refrigerator?

Store leftovers in an airtight container in the refrigerator for up to 4 days, and reheat with a splash of broth or water to loosen the rice.

Can I freeze ground beef and rice?

Yes, freeze cooled portions in freezer-safe containers for up to 2 months and thaw overnight in the refrigerator before reheating on the stovetop.

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