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Best Easy Ground Beef and Rice Skillet Dinner

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A quick and easy one-pan dinner made with ground beef, rice, and simple pantry staples. Perfect for busy weeknights, this comforting skillet meal comes together in about 30 minutes and is a crowd-pleaser for the whole family.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 1 cup long-grain white rice, uncooked
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 cup beef broth, low-sodium
  • 1 cup water
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika (smoked preferred)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1 cup frozen peas and carrots (optional)
  • 2 tablespoons chopped fresh parsley (for garnish, optional)

Instructions

  1. Brown the ground beef: Place a large skillet over medium-high heat and add the ground beef. Break it up with a wooden spoon and cook for 5-7 minutes until no pink remains. Spoon out excess fat, leaving about 1 tablespoon in the pan.
  2. Sauté the aromatics: Reduce heat to medium. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Toast the rice (optional but recommended): Push the beef and onions to one side of the skillet. Add the uncooked rice to the empty space and toast for 1-2 minutes, stirring constantly, until slightly golden.
  4. Add the liquids and seasonings: Pour in the diced tomatoes (with juice), beef broth, and water. Add chili powder, cumin, paprika, salt, and pepper. Stir until well combined.
  5. Bring to a boil, then simmer: Increase heat to high and bring to a rolling boil. Reduce heat to low, cover the skillet, and let simmer for 18 minutes. Do not lift the lid during this time.
  6. Check the rice: After 18 minutes, remove the lid and check the rice. It should be tender and have absorbed most of the liquid. If still firm, cover and cook for another 2-3 minutes. If done but with excess liquid, let sit uncovered for 1 minute.
  7. Add frozen vegetables (if using): Stir in the frozen peas and carrots. The heat from the skillet will thaw and warm them in about 1-2 minutes. Taste and adjust seasoning if needed.
  8. Rest and serve: Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving. Garnish with fresh parsley if desired.

Notes

For best results, use 80/20 ground beef for flavor. Toast the rice for a nutty taste. Do not lift the lid during simmering. Let the dish rest for 5 minutes before serving. For a gluten-free option, ensure beef broth is certified gluten-free. For a dairy-free version, skip cheese garnish. Brown rice can be substituted with increased cooking time (40-45 minutes) and extra 1/2 cup liquid.

Nutrition

Keywords: ground beef and rice skillet, easy weeknight dinner, one-pan meal, ground beef recipe, rice skillet, quick dinner, family-friendly

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