Hearty Ground Beef and Rice Skillet for Busy Weeknights (Print Version)

Whip up a satisfying ground beef and rice skillet recipe in one pan. Quick, flavorful, and perfect for family dinners. My simple take on a classic!

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Meat, Dairy

# Ingredients:

→ Base & Protein

01 - 1 lb ground beef (80/20)
02 - 1 cup long-grain white rice, rinsed

→ Aromatics & Veggies

03 - 1 yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 (14.5 oz) can petite diced tomatoes, undrained

→ Flavor & Liquid

06 - 2 cups beef broth (low sodium preferred)
07 - 1 tbsp Worcestershire sauce
08 - 1 tbsp tomato paste

→ Finishing Touches

09 - 1 cup shredded cheddar cheese
10 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - Grab your biggest skillet, hon, and set it over medium-high heat. Toss in that ground beef and break it up with a spoon. You want it nicely browned, with no pink left. This is where all the flavor starts, so don't rush it! Drain off any excess fat – I usually just tilt the pan and spoon it out, trying not to make a huge mess. Then, add your chopped onion and garlic, stirring them into the beef. Let them soften up and get fragrant, about 3-5 minutes. Oh, the smell! This is my favorite part, honestly.
02 - Now, push the beef mixture to one side of the skillet, creating a little space. Drop in the tomato paste and let it cook for about a minute, stirring it into itself, just to deepen its flavor. This step really makes a difference, giving the dish a richer, less raw tomato taste. Then, stir it all together with the beef and onion. Pour in the diced tomatoes (undrained!) and the Worcestershire sauce. Give it a good stir, scraping up any browned bits from the bottom of the pan – that's pure gold, flavor-wise!
03 - It's rice time! Add your long-grain white rice directly into the skillet with the beef mixture. Stir it around for a minute or two to toast it slightly; this helps prevent it from getting sticky. Pour in the beef broth. Make sure everything is submerged and evenly distributed. This is where I always double-check my liquid levels, because I've definitely had crunchy rice before, and that's just a tragic outcome!
04 - Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover your skillet tightly with a lid. Seriously, a tight lid is key here! Let it simmer for about 15-20 minutes, or until the rice is tender and has absorbed all that delicious liquid. Resist the urge to peek or stir during this time; it messes with the steam, and that steam is what cooks your rice perfectly. Trust me, I've learned this the hard way!
05 - Once the rice is cooked through and fluffy, remove the skillet from the heat. Sprinkle that lovely shredded cheddar cheese evenly over the top of the ground beef and rice skillet. Put the lid back on for another 5 minutes, or until the cheese is beautifully melted and gooey. Sometimes I give it a little nudge with the back of my spoon to help it along, especially if it's being stubborn. It's totally okay if some bits stick to the side; that's just extra crispy goodness!
06 - Finally, remove the lid and admire your masterpiece! Give the whole thing a gentle fluff with a fork to mix in some of that melted cheese, if you like, or just leave it on top. Sprinkle generously with fresh parsley for a pop of color and fresh flavor. Serve it hot, right out of the skillet, because honestly, that's just the best way to enjoy this comforting ground beef and rice skillet. It should look vibrant, smell incredible, and taste like pure home!

# Notes:

01 - Always drain the beef fat thoroughly to avoid a greasy dish; it makes a huge difference in the final taste.
02 - This skillet meal can be prepped ahead by chopping veggies and browning beef; store separately in the fridge for a quick assemble later.
03 - If you're out of cheddar, Monterey Jack or even a colby blend works beautifully for melting. I've tried mozzarella, but it's a bit too stringy for this dish.
04 - Serve with a dollop of sour cream or a dash of hot sauce for an extra kick, depending on your mood!

# Tools You'll Need:

01 - Large skillet with lid
02 - Wooden spoon or spatula
03 - Measuring cups and spoons

# Nutrition Facts (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 40-50g
Protein: 30-40g

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