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:[sc name="groundbeefriceskilletrevrotd"][/sc]
- 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)
- 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.
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.