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Easy 30-Minute Ground Beef and Rice Skillet

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A quick and hearty one-pan meal made with ground beef, rice, bell pepper, and savory spices. Perfect for busy weeknights, this skillet dinner comes together in under 30 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 recommended)
  • 1 cup (200g) long-grain white rice
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups (480ml) low-sodium beef broth
  • 1 can (14.5 oz / 411g) diced tomatoes, undrained
  • 1 medium bell pepper, diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep your ingredients first: dice the onion and bell pepper, mince the garlic, and measure out spices, broth, and diced tomatoes.
  2. Heat a large skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Let it cook undisturbed for 2 minutes to get a sear, then break into smaller pieces. Cook until no pink remains, about 5 minutes total. Leave about 1 tablespoon of fat in the pan.
  3. Add the diced onion and bell pepper to the skillet. Cook for about 2 minutes, stirring occasionally, until the onion is translucent and the pepper softens. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Stir in the smoked paprika, ground cumin, dried oregano, and a pinch of salt and pepper. Cook for about 30 seconds to toast the spices.
  5. Pour in the Worcestershire sauce and stir, scraping up any browned bits from the bottom of the pan.
  6. Add the uncooked rice, entire can of diced tomatoes (with juices), and beef broth. Stir until well combined. Bring to a gentle boil.
  7. Reduce heat to low, cover the skillet with a tight-fitting lid, and simmer for 15-18 minutes. Do not lift the lid during this time.
  8. After 15 minutes, remove the lid carefully. The rice should be tender and liquid mostly absorbed. If rice is still firm or there’s too much liquid, cover and cook for 2-3 more minutes. If rice is cooked but excess liquid remains, uncover and cook for 1-2 minutes to evaporate.
  9. Remove from heat. Fluff the rice and beef mixture with a fork. Let rest uncovered for 2 minutes.
  10. Taste and adjust seasoning with more salt, pepper, or a splash of Worcestershire sauce if desired.
  11. Garnish with fresh parsley or cilantro if using. Serve hot straight from the skillet.

Notes

For best results, use 80/20 ground beef and do not drain all the fat. Toast spices for 30 seconds to enhance flavor. Do not lift the lid while rice is simmering. If rice is undercooked, add ¼ cup broth or water, cover, and cook 5 more minutes. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: ground beef skillet, rice skillet, one-pan meal, weeknight dinner, easy dinner, 30-minute meal, ground beef and rice

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