Hearty Ground Beef and Rice Skillet Meal (Print Version)

Ground Beef and Rice Skillet: Your new go-to for an easy, flavorful one-pan meal. Perfect for busy weeknights the whole family will love!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat-based

# Ingredients:

→ Skillet Stars

01 - 1 tbsp olive oil
02 - 1 lb (450g) lean ground beef (80/20 or 90/10)
03 - 1 cup uncooked long-grain white rice
04 - 2 cups beef broth (low sodium preferred)

→ Flavor Foundation

05 - 1 medium yellow onion, chopped
06 - 3 cloves garlic, minced
07 - 1 (14.5 oz) can diced tomatoes, undrained

→ Spice Rack Staples

08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - ½ tsp dried oregano
11 - ½ tsp salt, or to taste
12 - ¼ tsp black pepper, or to taste

→ Finishing Touches

13 - Fresh parsley, chopped (for garnish, optional)
14 - Shredded cheddar or Monterey Jack cheese (optional)

# Instructions:

01 - Heat olive oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it's nicely browned and no longer pink. I always make sure to get some nice crispy edges. If there's excessive grease, you can carefully drain off most of it, but leave a little for flavor.
02 - Reduce heat to medium. Add the chopped yellow onion to the skillet with the beef. Cook for 3-5 minutes until the onion begins to soften. Then, stir in the minced garlic and cook for another minute until fragrant. Oh, the smell that starts to waft through the kitchen at this point is just wonderful.
03 - Sprinkle in the ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to coat the beef and onions with the spices. Let them toast for about 1 minute, stirring constantly, to really bring out their aroma. This is where you can totally adjust to your taste; sometimes I add a pinch of chili powder for a little kick!
04 - Pour in the can of undrained diced tomatoes and the beef broth. Stir everything together, making sure to scrape up any browned bits from the bottom of the skillet. Those bits are pure flavor, trust me! Bring the mixture to a gentle boil.
05 - Stir in the uncooked long-grain white rice. Make sure it's evenly distributed and mostly submerged in the liquid. Once it's boiling gently, reduce the heat to low, cover the skillet tightly with a lid, and let it simmer. Don't peek! Seriously, don't. I've ruined the rice texture by peeking too much.
06 - Let the Ground Beef and Rice Skillet simmer for 15-20 minutes, or until the rice is tender and has absorbed all the liquid. Once cooked, remove the skillet from the heat, but keep it covered for another 5-10 minutes. This resting period is crucial for fluffy rice. When you finally lift the lid, it should be a beautiful, steamy, savory dish, ready for a fork!

# Notes:

01 - Don't over-stir the rice once it's simmering; it can make it gummy.
02 - Using low-sodium broth lets you control the final seasoning perfectly.
03 - A tight-fitting lid is crucial for properly cooked, fluffy rice.
04 - A sprinkle of fresh parsley at the end really brightens the whole dish up.

# Equipment Needed:

01 - Large oven-safe skillet (preferably cast iron)
02 - Cutting board
03 - Chef's knife
04 - Measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 20g
Total Carbohydrate: 40g
Protein: 30g

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