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Easy 20-Minute Ground Beef and Rice Skillet

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A quick and hearty one-pan dinner made with ground beef, rice, and simple pantry staples. Perfect for busy weeknights, this flavorful skillet meal comes together in just 20 minutes.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 1 cup long-grain white rice, uncooked
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted preferred)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • Optional garnishes: chopped fresh parsley, shredded cheddar cheese, or a squeeze of lime juice

Instructions

  1. Heat the oil: Place your large skillet over medium-high heat and add the olive oil. Let it heat up for about 30 seconds until it shimmers.
  2. Brown the beef: Add the ground beef to the hot skillet. Break it up with your wooden spoon and let it cook undisturbed for 2-3 minutes to get a good sear. Then stir and continue cooking until no longer pink, about 4-5 minutes total. Don’t drain the fat—it adds flavor to the rice. (If you’re using very fatty beef, you can spoon off all but about 1 tablespoon.)
  3. Sauté the aromatics: Add the diced onion to the pan with the beef. Cook for 2 minutes, stirring occasionally, until the onion softens and turns translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the rice and seasonings: Sprinkle the uncooked rice over the beef and onion mixture. Add the smoked paprika, cumin, oregano, salt, and pepper. Stir everything together for about 1 minute, letting the rice toast slightly in the pan.
  5. Pour in the liquids: Add the beef broth and the can of diced tomatoes (with their juices). Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil.
  6. Simmer and cover: Once it’s boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 15 minutes. Do NOT lift the lid during this time.
  7. Check and rest: After 15 minutes, remove the lid. The rice should be tender and the liquid should be mostly absorbed. If there’s still a little liquid, let it sit uncovered for 2-3 minutes. If the rice is still slightly crunchy, add 2 tablespoons of water, cover, and cook for 2 more minutes.
  8. Fluff and serve: Remove the pan from the heat. Fluff the mixture with a fork. Taste and adjust seasoning if needed. Garnish with fresh parsley, shredded cheese, or a squeeze of lime juice, and serve immediately.

Notes

Don’t skip toasting the rice—it adds nutty flavor and helps keep grains separate. Resist lifting the lid during simmering to ensure perfect rice. Use low-sodium broth to control salt. Let the skillet rest for 2-3 minutes before fluffing. The dish tastes even better the next day as flavors meld.

Nutrition

Keywords: ground beef, rice, skillet, quick dinner, weeknight meal, one-pan, 20-minute meal

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