Easy Ground Beef and Rice Skillet (30 Minutes)
This one-pan dish brings together browned beef, tender rice, and a flavorful tomato-based sauce for a comforting, weeknight-friendly meal. The balanced seasoning gives you a cozy, homey flavor with minimal effort. It's ideal for busy evenings, casual gatherings, or meal-prep-worthy lunches.
Ingredients
For the Beef
- 1 tbsp olive oil
- 1 pound ground beef (85/15 or 90/10)
For the Seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1 small bay leaf
For the Sauce
- 2 cups beef stoock
- 1 cup diced tomatoes
- 1 tbsp tomato paste
For the Rice and Vegetables
- 1 cup long-grain white rice uncooked
- 1/2 cup frozen peas (optional)
Instructions
Step 1: Brown the Beef
- Heat the olive oil in a large, deep skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until richly browned all over — about 5–6 minutes. Season with salt and pepper as it cooks. Drain off any excess fat if needed, then push the beef to the side or transfer briefly to a plate.
Step 2: Bloom the Spices and Build the Sauce
- Reduce the heat to medium. Add the tomato paste, garlic powder, paprika, and cumin directly to the pan and stir for about 30 seconds — this step wakes up the spices and deepens the flavor. Pour in the stock and diced tomatoes (or tomato sauce), stirring to combine and scraping up any browned bits from the bottom of the pan. Return the beef to the skillet if you set it aside.
Step 3: Add the Rice and Simmer
- Stir in the uncooked rice and tuck in the bay leaf if using. Bring the liquid to a boil, then reduce the heat to a gentle simmer. Cover the skillet with a lid and cook for 18–20 minutes, until the rice is tender and has absorbed most of the liquid. Check occasionally and add a small splash of stock if the pan looks dry before the rice is cooked through.
Step 4: Finish and Serve
- Discard the bay leaf. Scatter the frozen peas and any quick-cooking vegetables over the top, replace the lid, and let them steam for 2–3 minutes off the heat. Fluff everything together gently with a fork and taste for seasoning — a small squeeze of lemon juice or a splash of vinegar added at the end brightens the whole dish nicely. Serve straight from the skillet, topped with fresh parsley or green onions, with yogurt or sour cream on the side.