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 skillet 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
- Mexican Ground Beef Skillet
- Southwest Chicken Skillet
- Skillet Lasagna
- Cheesy Ground Beef Pasta Meal
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.
Podcast Episode: Making 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:
Listen to more Recipe of the Day episodes here.
Print
Ground Beef and Rice Skillet Recipe
- Prep Time: 4 minutes
- Cook Time: 36 minutes
- Total Time: 40 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. lean ground beef*
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 3/4 tsp. salt
- 3/4 tsp. black pepper
- 1 (14.5oz.) 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 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 until browned underneath, 4-5 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 with their juice, 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
*You can alternatively use ground turkey, ground chicken, or ground sausage meat. I prefer to not use ground turkey breast or ground chicken breast since they tend to be too dry. If it doesn’t specify breast on the label, it will work well.
I’m making this tonight. Think I’m going to add garlic. Looks delicious
There is some garlic in it, but I’m never one to complain about extra! Hope you loved it, Stephanie, it’s such a great weeknight meal.
Hi, I’m making this for my Family dinner tonight. Would it be OK to use chicken broth in lieu of beef? I forgot it at the store! 🤦♀️ Appreciate a prompt response! Thanks for sharing!
I’m so sorry, I don’t know how I missed this one, Kelly. Yes, chicken broth is fine, I hope you enjoyed it!
Just made this meal this evening it was a big hit. Thanks for the recipe.9/22/2024
Michael, I’m delighted that you all liked it! Thanks for coming back to let me know.
Yum! I made this tonight since I had most of this stuff on hand; it was delicious, quick, and easy. My little guy wanted to help make it too :) thanks for the great recipe!
You’re welcome, Amanda. I’m so happy that you liked it so much, and that your little guy could help you out too!
Very good Used Rotel because that’s what I had.
Otherwise followed recipe exactly. Was a very quick, easy and delicious dinner.
Glad to hear it, Betsy! Thanks for coming back to comment.
Loved this recipe. I made it as described and my husband (who is a picky eater) gobbled it up. There was enough left over for 4 more portions so I froze it for future meals.
That’s wonderful, Susan! Thanks for coming back to comment.
My picky 20 month old loved this. Rejoice! Thank to for the recipe!!
You’re welcome, Kyla! Glad to hear it.
Does this call for regular or quick rice? Cook time doesn’t seem long enough for regular rice?
Regular long-grain white rice, Nance. It does simmer for about 20 minutes to cook the rice. I believe quick rice cooks in about 5 minutes. Enjoy!
Made this and it was delicious. Even good over a bed of lettuce.
Thank you, Donna!
I make this recipe as a quick go to. My husband and grandchildren love it.
That’s wonderful, C! So glad everyone enjoys.
Great recipe!
Thank you, Laurinda! Glad you loved it.
My husband and I loved this. Would it freeze well, do you think.
Beverley, so happy you guys liked the recipe! Yes, this freezes very well. When reheating, the rice can be a bit dry. If so, add a drizzle of hot water or stock and it will steam and plump up.
What do you serve this with?
I think a simple salad is really all that is needed to complete the meal, Kim. Enjoy!