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!
- 1 Tbsp. olive oil
- 1 lb. ground beef (see note)
- 1 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 beef broth
- 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, broth, 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.