This Ground Beef and Rice Skillet is a one-pan, quick, and hearty meal packed with flavorful beef, tender rice, and savory seasonings. Perfect for a weeknight dinner!
Ingredients:
- 1 tablespoon olive oil
- 1 lb ground beef (85% lean or higher)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon cumin (optional, for extra warmth)
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 cup uncooked long-grain rice (jasmine or basmati)
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 cups beef broth (or water with bouillon)
- ½ cup frozen peas or corn (optional)
- 1 cup shredded cheddar or Monterey Jack cheese (optional, for topping)
- 2 tablespoons fresh parsley or green onions, chopped (for garnish)
Instructions:
1. Cook the Beef & Aromatics:
- Heat olive oil in a large skillet over medium-high heat.
- Add ground beef and cook for 5-6 minutes, breaking it apart, until browned.
- Stir in onion and garlic, cooking for another 2-3 minutes until soft.
2. Season & Toast the Rice:
- Add salt, black pepper, paprika, cumin, and red pepper flakes, stirring well.
- Mix in uncooked rice and toast for 1-2 minutes, stirring frequently.
3. Simmer the Skillet:
- Pour in diced tomatoes (with juices) and beef broth. Stir to combine.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed.
4. Add Veggies & Cheese (Optional):
- Stir in peas or corn, cooking for another 2 minutes.
- If using, sprinkle cheese on top and cover until melted.
5. Garnish & Serve:
- Remove from heat and let rest for 5 minutes.
- Garnish with fresh parsley or green onions.
- Serve hot and enjoy!
Tips:
- For extra protein, add black beans or an extra ½ lb of beef.
- Spice it up with extra chili flakes or hot sauce.
- Store leftovers in the fridge for up to 4 days.
