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Easy One-Pot Ground Beef and Rice Skillet: Best Weeknight Dinner

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This easy one-pot ground beef and rice skillet is a simple, fast, and satisfying weeknight dinner made with basic pantry ingredients. The rice absorbs all the savory beef flavor, and the whole dish comes together in one skillet with minimal cleanup.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best for flavor; drain excess fat if needed)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced (fresh is best, but jarred minced garlic works in a pinch)
  • 1 cup long-grain white rice, uncooked (I prefer Mahatma or Carolina brand for consistent results; do not use instant rice)
  • 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted adds extra flavor if you can find them)
  • 1 cup beef broth (low-sodium recommended so you can control the salt level)
  • 1 cup water
  • 2 tablespoons tomato paste (for depth and richness)
  • 1 teaspoon paprika (smoked paprika is amazing here if you have it)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper)
  • 2 tablespoons olive oil (for sautéing)
  • Fresh parsley, chopped (for garnish, optional)
  • Shredded cheddar cheese (for garnish, optional)
  • Hot sauce (for garnish, optional)

Instructions

  1. Prep your ingredients first. Dice the onion, mince the garlic, and measure out your spices.
  2. Heat the olive oil in your large skillet over medium-high heat. Swirl the oil around until it shimmers—about 30 seconds.
  3. Add the ground beef to the hot skillet. Break it up with your wooden spoon into crumbles. Let it cook undisturbed for about 3 minutes to get a good sear. Then stir and continue cooking until the beef is browned all the way through, about 5-6 minutes total. If there’s a lot of excess fat (more than about 2 tablespoons), spoon some out, leaving about a tablespoon in the pan for flavor.
  4. Add the diced onion to the skillet with the beef. Stir and cook for 3-4 minutes until the onion turns translucent and starts to soften.
  5. Stir in the minced garlic and cook for just 30 seconds until fragrant.
  6. Add the uncooked rice to the skillet. Stir it into the beef and onion mixture for about 1 minute to toast the rice slightly.
  7. Pour in the diced tomatoes (with their juices), beef broth, and water. Add the tomato paste, paprika, oregano, garlic powder, onion powder, salt, and pepper. Stir everything together until the tomato paste dissolves and the mixture is well combined.
  8. Bring the mixture to a boil over high heat. Once it’s bubbling vigorously, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer. Set a timer for 18 minutes. Do not lift the lid during this time.
  9. After 18 minutes, remove the skillet from the heat but keep the lid on. Let it rest for 5 minutes.
  10. Remove the lid and fluff the rice with a fork. Give everything a gentle stir to combine. Taste and adjust seasoning if needed. If the rice seems slightly wet, let it sit uncovered for 2-3 minutes to let excess moisture evaporate.
  11. Garnish and serve. Sprinkle fresh parsley on top, add a handful of shredded cheddar cheese if desired, and serve hot.

Notes

Toast the rice in the rendered beef fat for a nutty flavor. Do not lift the lid during simmering. Let the dish rest for 5 minutes after cooking. For added vegetables, toss in a cup of frozen peas and carrots during the last 5 minutes of cooking.

Nutrition

Keywords: one-pot, ground beef, rice, skillet, weeknight dinner, easy, quick, comfort food

Find it online: https://sunnysavory.com/easy-one-pot-ground-beef-and-rice-skillet-best-weeknight-dinner/