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Easy Ground Beef and Rice Skillet: Best One-Pan Dinner

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This easy ground beef and rice skillet is a one-pan wonder that saves busy weeknights. It’s a crowd-pleasing, budget-friendly meal made with simple pantry ingredients, featuring deeply caramelized beef and perfectly toasted rice for a comforting, satisfying dinner.

Ingredients

Scale
  • 1 lb (450 g) ground beef (80/20 recommended)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup (200 g) long-grain white rice (basmati or jasmine)
  • 2 cups (480 ml) beef broth (low-sodium preferred)
  • 1 can (14.5 oz / 410 g) diced tomatoes, undrained (fire-roasted recommended)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • Fresh parsley, chopped (for garnish, optional)
  • Shredded cheddar cheese (for garnish, optional)
  • Hot sauce or red pepper flakes (for serving, optional)

Instructions

  1. Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.
  2. Add the ground beef and break it into small pieces. Cook undisturbed for 3-4 minutes to get a good sear, then stir and continue cooking until deeply browned, about 5-6 minutes total. Spoon out excess fat, leaving about 1 tablespoon in the pan.
  3. Reduce heat to medium. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds more until fragrant.
  4. Add the uncooked rice to the pan and stir to coat. Toast the rice for 2-3 minutes, stirring constantly, until it looks slightly opaque and smells nutty.
  5. Pour in the beef broth and the can of diced tomatoes (with juices). Add the smoked paprika, oregano, salt, and pepper. Stir everything together, scraping up any browned bits from the bottom of the pan.
  6. Increase heat to high and bring the mixture to a boil. Once boiling, reduce heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 18-20 minutes. Do not lift the lid during this time.
  7. After 18 minutes, remove the lid carefully. The rice should be tender and the liquid mostly absorbed. If still wet, cover and cook for 2-3 more minutes. If dry but rice isn’t done, add ¼ cup of water or broth and cook a few minutes longer.
  8. Remove the pan from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving. Garnish with fresh parsley, shredded cheddar cheese, and hot sauce or red pepper flakes if desired.

Notes

Don’t skip toasting the rice—it keeps grains separate and adds flavor. Use a tight-fitting lid to ensure even cooking. Resist stirring once covered to avoid mushy rice. Let the dish rest for 5 minutes off heat before serving. This recipe doubles well; use a larger Dutch oven and add 5 minutes to simmering time.

Nutrition

Keywords: ground beef and rice skillet, one-pan dinner, easy weeknight meal, budget-friendly dinner, crowd-pleaser, comfort food

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