Get ready to fall in love with your new favorite weeknight meal! This Ground Beef and Rice Skillet is the ultimate comfort food-savory, rich, and crave-worthy.
Juicy ground beef, fluffy rice, and a medley of colorful veggies come together in one pan, soaking up all those delicious, savory spices. It's perfectly hearty with a hint of tomato and a melty cheddar topping that makes every bite irresistible.
Best of all, you only need one skillet and about 30 minutes from start to finish. Whether you're feeding a hungry family or just need a quick dinner after a busy day, this is the fuss-free recipe you'll want on repeat.
I grew up eating variations of this dish-it was my mom's go-to for busy evenings, and now it's mine. Trust me, there's nothing like digging into a steaming, cheesy skillet dinner that feels like a warm hug!
Why You'll Love This Recipe
- Comes together in just one pan, so cleanup is a breeze
- Packed with protein, veggies, and satisfying carbs for a complete meal
- Family-friendly flavors loved by both kids and adults
- Versatile-customize the ingredients to suit your taste or what's in your fridge
Key Ingredients for Ground Beef and Rice Skillet
See recipe card below for full list of measurements, ingredients, and instructions.Ground Beef
Ground beef brings the hearty, savory flavor that anchors this entire skillet meal. Use 85/15 or 90/10 for a good balance of flavor and not too much grease. If you're watching fat, leaner beef works well, or swap in ground turkey or chicken for a lighter touch.
Long-Grain Rice
Rice is the key to making this meal filling and gives the dish its tender, fluffy texture. Long-grain white rice cooks up beautifully without turning mushy. If you prefer, you can substitute brown rice-just add extra broth and cooking time.
Bell Pepper
Diced bell pepper adds vibrant color, sweetness, and nutrition. Red, yellow, or orange peppers work best, but green will add a slightly more earthy flavor. Feel free to toss in poblano or add extra veggies like zucchini or carrots.
Diced Tomatoes
Diced tomatoes bring a bright, tangy boost that balances the richness of the beef. Use regular or fire-roasted tomatoes for added smoky depth. If tomatoes aren't your thing, try salsa or tomato sauce.
Cheddar Cheese
A generous topping of shredded cheddar melts into gooey perfection and ties the whole skillet together. Sharp, mild, or even Monterey Jack are great choices. Skip cheese for a dairy-free dish-but trust me, it's amazing with it!
Instructions for Ground Beef and Rice Skillet
See recipe card below for full list of measurements, ingredients, and instructions.Sauté the Beef and Veggies
Heat olive oil in a large, deep skillet over medium-high. Add ground beef, breaking it up as it cooks. After 2-3 minutes, add diced onion and bell pepper. Cook until beef is browned and veggies are softened, about 5-7 minutes. Drain excess fat if necessary.
Add Garlic and Seasonings
Stir in minced garlic, smoked paprika, oregano, cumin, salt, and black pepper. Cook for 1 minute, just until fragrant-this opens up the spices and brings out big flavor.
Add Rice and Liquids
Pour in the rinsed rice, beef broth, and the entire can of diced tomatoes (with juice). Stir well, making sure rice is evenly distributed.
Simmer Until Rice is Tender
Bring the mixture to a boil, then reduce heat to low and cover. Simmer for 18-20 minutes, or until rice is fully cooked and most of the liquid is absorbed. Stir halfway through to prevent sticking. If adding frozen peas, stir them in during the last 5 minutes.
Finish with Cheese and Garnish
Once rice is tender, remove from heat. Sprinkle shredded cheddar evenly on top, then cover until cheese is melty-about 2-3 minutes. Garnish with fresh parsley or green onions before serving.
Recipe Variations
Go Spicy
Love a little heat? Add a finely diced jalapeño or red pepper flakes with the bell pepper, or mix in smoked chipotle powder instead of regular smoked paprika for extra zing.
Make It Tex-Mex
Swap cheddar for pepper jack, add a teaspoon of chili powder, and garnish with sliced avocado and fresh cilantro. You can also stir in black beans or corn for a vibrant Tex-Mex flair.
Veggie-Packed Version
Bulk it up with diced zucchini, mushrooms, or carrots-just toss them in with the onions and peppers. Spinach works great too-stir into the hot skillet at the end until wilted.
Dairy-Free or Vegan
Use plant-based ground meat, vegetable broth, and a vegan cheese alternative (or skip the cheese altogether). The flavors shine even without dairy.
Gluten-Free
This recipe is naturally gluten-free if you make sure your broth and spices don't contain hidden gluten. Always double-check labels to be safe!
Serving Suggestions
Serve this Ground Beef and Rice Skillet straight from the pan, topped with fresh parsley, sliced green onions, or a dollop of sour cream. Pair it with a simple side salad or steamed green beans for a balanced meal. Warm tortillas or garlic bread make perfect accompaniments to soak up every last bite!
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes, stirring halfway through, or gently warm on the stovetop over low heat with a splash of broth if needed. This dish also freezes well-place cooled portions in freezer-safe containers and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Frequently Asked Questions About Ground Beef and Rice Skillet (FAQ)
Q: Can I use brown rice instead of white rice?A: Absolutely! Brown rice will work, but it may require an extra 10-15 minutes of simmering and a bit more broth-just check for doneness.
Q: What other vegetables can I add to the skillet?A: Almost any quick-cooking veggie works great-try corn, zucchini, carrots, mushrooms, or spinach for extra nutrition.
Q: How can I make this recipe ahead of time?A: You can prep and cook the entire skillet ahead, then refrigerate and reheat as needed. It tastes just as delicious the next day!
There's a reason this Ground Beef and Rice Skillet never goes out of style-it's tasty, filling, budget-friendly, and perfect for busy nights. Give it a try, and be sure to leave a comment or rating with your feedback-your family is going to love it!
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice (uncooked, rinsed)
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups low-sodium beef broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup frozen peas (optional)
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- Fresh parsley or green onions, for garnish
Instructions
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1Heat olive oil in a large skillet over medium-high. Brown the ground beef with onion and bell pepper for 5-7 minutes, draining excess fat if needed.
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2Add minced garlic, smoked paprika, oregano, cumin, salt, and black pepper. Cook for another minute, stirring frequently.
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3Stir in rinsed rice, diced tomatoes (with juice), and beef broth. Mix well to combine everything evenly.
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4Bring to a boil, then reduce heat and cover. Let it simmer for 18-20 minutes, stirring halfway through. Add peas in the last 5 minutes.
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5Remove from heat. Top with shredded cheese, cover, and let the cheese melt. Garnish and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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