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.
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
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Ground Beef and Rice Skillet
- 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!
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:
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.
Merry Rafdal says
Delicious and easy skillet dinner. I’ve made this several times with no changes to the recipe. Thanks.
★★★★
Christine Pittman says
Thanks for letting me know, Merry! This one is so delicious.
Lara Pebbles1212 says
Really good! Extremely easy and flavorful. I made small changes and added in some Adobe seasoning during cooking and omitted green pepper. Used ketchup in place of tomato paste. Very easy and actually spirited me in taste. Yum!
★★★★★
Christine Pittman says
I’m so glad you enjoyed, Lara! Thanks for sharing your adjustments.
Kathy says
Not a huge commenter but this recipe deserves one. i love how versatile it is. i didn’t do much, just used crushed tomatoes because that is what i had But i recognize you can add veggies and seasoning to mix it up or just depending on what you have. Best of all, it’s a crowd pleaser. Thanks!!!
★★★★★
Christine Pittman says
Kathy, Thank you so much for leaving a comment even though you don’t usually. I’m really delighted that you like the recipe. It’s in our regular rotation too because everyone always loves it!
Kayla says
Delicious recipe! Came out great. Thank you Christine for sharing this delicious, family-friendly recipe. Love that it’s all one pan too!
★★★★★
Christine Pittman says
Thank you, Kayla! I’m so happy that you love it!
Colleen says
My son’s favorite meal!! I add Veggie broth instead of the beef, and add 1/2 package of taco seasoning. Also, use yellow rice. So flavorful and delicious!! I make it all the time.
★★★★★
Christine Pittman says
That sounds delicious, Colleen! Thank you for coming back to rate and comment.
Seamus Dempsey says
Although this recepie is cooking even now, I think that it deserves the 5 stars Yes; I am very confident about it.
★★★★★
Christine Pittman says
Thanks so much, Seamus! I hope you loved it.
William Yanko says
Great versatile recipe.
I used 8 oz frozen peas, 8 oz frozen corn, and onion powder in place of the peppers and onions. I also used a packet of powdered brown gravy with 1.5 cups water and it worked fine (did not feel like going to store for stock). Thanks for sharing.
Christine Pittman says
William, I’m so happy you liked the recipe. Your adjustments sound really great! Thank you so much for your comment. If you get a chance, would you consider coming back to add a 5-star rating to your comment?
Christine L Airey says
I wonder if this would be OK with ground spicy italian sausage?
Christine Pittman says
I have not tried that, Christine! It should work out, but you might want to adjust the seasonings. You wouldn’t need as much salt and pepper since the sausage is seasoned and the Worcestershire can probably be left out. If you give it a try, come back and let me know how it went. :)
Christina says
Making this as I type. lol
I made a few adjustments. I feed an army of teenagers! I doubled everything and added a can of corn. I also used diced tomatoes with green chiles and some cumin. We will pare with some refried beans and tortilla chips.
Thanks for an easy dinner idea!
Christine Pittman says
You’re welcome, Christina! That sounds great and glad it fed your army. :)
Joe says
Me and roommates loved it! College student. Amazing considering the alternative of cup noodles! lol
★★★★★
Christine Pittman says
That’s wonderful, Joe! Thank you for taking time to comment.
Amanda says
Excellent recipe! My mom made it as you did, I changed some things and it was a huge hit! I added taco seasoning to the meat and subbed a can of diced tomatoes with chilis. Skipped the Worcestershire sauce and added cilantro and sour cream with the cheese. Huge hit!
★★★★★
Christine Pittman says
That’s wonderful, Amanda! Thanks for sharing your adjustments.
Deena Warner says
This really is a great meal! The remark about it being “undone stuffed bell peppers” is absolutely a great description! I generally rinse my hamburger meat after cooking but decided not to, since recipe didn’t specify and there’s alot of flavor potentially wasted in doing so. I don’t know if it matters (?) but I’m really happy with it! Will be adding to my meal rotation. Thanks for a great recipe!
★★★★★
Christine Pittman says
No need to rinse your cooked meat, Deena! I know it’s an old WW tip that’s made the rounds on TikTok, but I don’t suggest it. You lose flavor and run the risk of grease gradually accumulating in your pipes. I’m so glad you liked the recipe! It’s a great one. :)
Patti says
My husband and I really enjoyed this! It’s just the two of us, so we have leftovers for lunch. 😊 Thanks for sharing this recipe!
★★★★★
Christine Pittman says
That’s great, Patti! I love having good leftovers.
DB says
I made this for dinner one night. I used white long grain rice and it did not cook after 25 minutes. I had to cook the dish another 20 minutes and it still wasn’t cooked enough. I will use instant rice if I make this again.
Christine Pittman says
Strange, that’s a long time for white rice to be cooking!
Tod H. says
Can you double the rice and add more broth? 1 cup doesn’t seem like enough for my big eaters.
Thanks
Christine Pittman says
Tod, Great question! Typically one cup of dry rice, once cooked, serves 4 people as a plain side dish. When other things are added to it, it can stretch further. If you want to add more rice though, it would probably work well.
I haven’t tried it but what I would do is to add the extra cup of rice along with an extra 1 and 1/2 cups of stock (or water). Everything else will be the same, except the amount of time that it takes for the mixture to come to a boil in step #3 would be different. The simmering time after that should be the same though. There is a chance that you will have not quite enough liquid or a bit too much liquid though. The way this recipe usually works is that all of the liquid gets absorbed just right. So, I would say to have your kettle with some water going so if you need to add more liquid at the end (if it seems too dry before the rice is fully cooked) you can add more hot liquid. On the other hand, there is a chance that there is a bit too much liquid. That’s an easier problem since you can either use a slotted spoon to serve it or drain it in a mesh sieve or fine colander to remove that liquid at the end. Cooking it a bit longer uncovered would also work if the rice is fully-cooked and you’re just trying to remove a bit of liquid.
If you try it, please come back and let us know how it turned out :)
Rose Perry says
Would red rice take longer to cook?
Christine Pittman says
I don’t usually use red rice, Rose, but it may take an additional 10 minutes or so. If there’s timing instructions on your package, use that as a guide. Enjoy!
Bri says
I don’t normally write reviews but this recipe was amazing. It’s basically like a deconstructed stuffed pepper. The flavor was on point. I didn’t make any adjustments to the recipe. My husband loves it and he doesn’t eat veggies. So thank you for helping me get him to eat healthier. Adding to the recipe book!
★★★★★
Christine Pittman says
That’s wonderful, Bri! So glad you enjoyed!
Angie M. says
So I just tried this recipe again, but with white rice instead of the brown rice I used before. OMG THIS IS SO GOOD!! This will definitely become a regular meal for me and my husband. :)
★★★★★
Christine Pittman says
Thanks for giving us the update, Angie! Glad you gave it another chance and found a new favorite.
Cheryl says
I love this recipe! I’ve made it twice now and everyone in the house loves it. I’m going to try adding mushrooms next time. Should I add them when I add the bell pepper? Thanks!
★★★★★
Christine Pittman says
Thanks so much, Cheryl! Mushrooms sound great, I’d add them in the last couple minutes of the bell peppers cooking. Enjoy!
Angie M says
I tried this recipe last night. I had an issue with the rice not cooking. I used long grain brown rice and had to simmer for almost 45 minutes and even then the rice was still a little crunchy. I haven’t really cooked with rice much. Should I try using instant rice instead?
★★★★
Christine Pittman says
My mistake, Angie. The default in recipes is usually white but I should have been more specific. The recipe was developed and the timing was tested using white rice. You don’t have to buy instant rice, just get regular white long grain rice. Or, you can use brown rice but know that it takes quite a bit longer to cook than white rice does. Again, my apologies. I have edited the recipe and post to reflect this change now so that nobody else will run into this problem. Thanks for the comment. I appreciate the feedback.