Ground Beef and Rice Skillet is a hearty, comforting, one-pan dinner that’s easy to make, easy to clean up, and easy to love!
What is it about a one-skillet, ground-meat-and-carbs meal that makes it so satisfying? Maybe it’s the familiarity. Maybe there’s something magic about meat with rice or noodles that hits the taste buds just right. Or maybe it’s the gooey cheese, or the fact that my mom – and probably yours and everyone’s – made something similar.
Who knows? But for all those reasons, this Ground Beef and Rice Skillet – and dishes like it – is a winner. Perhaps even better, my kids think so too. Now add that it’s easy to make, using mostly pantry staples, and easy to clean up – one pan! – and you’ll love it even more.
Video: How To Make Ground Beef And Rice Skillet Meal
It Works With Any Kind Of Ground Meat
Beef is my go-to for this recipe, but it doesn’t have to be yours. It will work with ground pork, chicken, and turkey – you can even use a combination. But because chicken and turkey are a little bland compared to beef and pork, if you use one of those you might want to add a little extra flavor-boosting Worcestershire or a splash of soy sauce.
If you do use beef, you can also use whatever kind you like—80% lean, 85%, whatever. Once you mix in all the other ingredients, a little more or less fat isn’t going to make a big difference in the recipe.
To cook the beef and get a nice brown crust on it, I use a slightly unusual method. It’s described in the recipe, but more thoroughly explained in this post about how to cook ground beef.
(If your meat is still frozen, read this post for how to defrost ground beef.)
What Kind Of Rice?
I use long-grain rice because it’s less sticky than medium or short grain and cooks up nice and fluffy. But that long-grain rice could be white, brown, or a combination. I tested this with white rice, so your timing may be different if you use another kind, refer to the packaging for cook time suggestions.
You could even use basmati rice – its nutty flavor would go well here, but I wouldn’t use jasmine. Its delicate flavors aren’t right for the heartiness of the recipe.
Adding Onto The Add-ins
Besides the beef and rice, I include onion and garlic because they help add richness and depth to almost everything. I also add tomatoes and beef broth for flavor, and to give the rice some liquid to soak up as it cooks.
On top of those basics, I add diced green pepper, but you could switch it up and use red or yellow bell peppers, or make it with other veggies, like peas and carrots, or even a frozen veggie mix. Whatever you decide on, stick to one or two cups worth.
While the Ground Beef and Rice Skillet is cooking, throw together a green salad and maybe some garlic bread. And before you know it, your easy-to-love dinner is served. Enjoy! – Christine
More Skillet Meal Recipes
- Ground Beef and Potato Skillet
- Ground Beef Noodle Skillet
- Sausage and Rice Skillet
- Southwest Chicken Skillet
- Skillet Lasagna
And if you love delicious beef with rice, try taking it to the next level with my Beef Tips recipe. It uses sirloin steak and gets a fantastic gravy to tie it all together.
Short Podcast Episode On Ground Beef Skillet
Listen to me explain briefly about how to make this skillet dish, with some great tips along the way, by clicking the play button below:
Print
Ground Beef and Rice Skillet Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Entrée
- Method: Stovetop
- Cuisine: American
DESCRIPTION
Ground Beef and Rice Skillet is a hearty, comforting, one-pan dinner that’s easy to make, easy to clean up, and easy to love!
Ingredients
- 1 Tbsp. olive oil
- 1 lb. ground beef (see note)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 3/4 tsp. salt, plus more to taste
- 3/4 tsp. black pepper, plus more to taste
- 1 (14.5-oz.) can diced tomatoes
- 1 1/2 cups low-sodium beef stock
- 1 cup uncooked white long grain rice
- 2 Tbsp. tomato paste
- 1 1/2 tsp. Worcestershire sauce
- 1 cup shredded Cheddar, Monterey Jack, or a Cheddar-Jack cheese blend
- 1 Tbsp. chopped fresh parsley (optional)
Instructions
- In a very large skillet, heat the oil over medium heat. Add the beef and, using a spatula, press the beef into an even, flat layer in the pan. Let cook untouched for 4 minutes.
- Stir in the onion, bell pepper, garlic, salt, and black pepper, breaking the meat up. Continue cooking, stirring occasionally, until the meat is cooked through and the vegetables are tender, 5 to 6 minutes.
- Stir in the tomatoes, stock, rice, tomato paste, and Worcestershire. Bring to a boil over high heat. Reduce to a simmer, cover, and cook until the liquid is absorbed and the rice is tender, 20 to 25 minutes.
- Remove from the heat and stir. Sprinkle on the cheese. Cover and let stand until the cheese melts, about 2 minutes.
- Sprinkle with the parsley, if using, and serve.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
Notes
Note: I like to use 85% lean, but whatever you like will work for this recipe. You can even use ground pork, chicken, or turkey.
Lesley says
Perfect! Fed all 6 of us with 1 lunch for the next day. I did add a can of corn and an extra cup of rice to stretch the meal as I have two very big appetites I need to feed (Pops and teenage grandson). It was a hit even with my very picky eaters. I can hardly ever find a recipe everyone likes. This one is it. We will be having this again. Wish I had taken a photo. It even looks delicious!
★★★★★
Christine Pittman says
I’m so glad it was a hit with everyone! Great tip for stretching the meal, Lesley, thanks for sharing.
Madeleine says
Thank you for the recipe. It is delicious.
Madeleine
★★★★★
Christine Pittman says
You’re welcome, Madeleine! I’m so pleased you loved it.
Patricia Torres says
Easy to make, delicious to taste.
★★★★★
Christine Pittman says
I’m glad you enjoyed, Patricia! I’ve got some other tasty skillet meals you’ll love that are similar to this too. :)
Caitie says
I make this for my family at least once a month, always with fire roasted tomatoes and added corn and black beans. We love it!
★★★★★
Christine Pittman says
Thank you so much, Caitie! I love those those additions, sounds fantastic.
Debbie says
This was so tasty! Easy too. I definitely will be making again. We had corn on the cob with it.
★★★★★
Christine Pittman says
Thank you, Debbie! I’m so glad you enjoyed.
Summer Spencer says
Yummy! The fridge was bare, so I googled the ingredients I had on hand and this recipe popped up. I followed the recipe exactly as is (but only had chicken broth, not beef) and it was a hit with everyone. Will definitely make again.
★★★★★
Christine Pittman says
Thanks, Summer! I love that you were able to make this with what you had on hand.
Therese says
My kids and I love this recipe, I like to add extra peppers and its delicious every time. Thank you!!
Christine Pittman says
Thanks, Therese! That sounds wonderful. :)
Maxie Moates says
Could you use ground chicken or turkey?? Also, if you use yellow rice, does it need to be cooked first before adding it. Thanks so much for responding. Want to make it for tonight. 😋 Maxie
Christine Pittman says
Maxie, yes, you can use ground chicken or ground turkey instead of the beef. I actually do that quite often! As to the rice, I don’t think I’ve used yellow rice before. If I understand correctly, it is regular white rice with some seasonings added. If this is true, then you would add it raw just like the white rice that the recipe calls for. Enjoy!
Samantha Paice says
This recipe is a mid week favourite in our house, fresh, easy and quick to do, fantastic for a busy family ❤️❤️
★★★★★
Christine Pittman says
Thank you, Samantha! My family really likes this one too.