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Ground Beef and Rice Recipes

This hearty one pan ground beef and rice skillet is packed with bold flavor, tender rice, and juicy beef in every bite. Perfect for busy weeknights, meal prep, and family dinners, this simple stovetop recipe uses affordable pantry ingredients and delivers comforting results with minimal cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 358
Ingredients Method Notes

Ingredients
  

For the Base
  • 1 lb lean ground beef (85–90% lean)
  • 1 cup uncooked long grain white rice
  • 1 small yellow onion, finely chopped
  • 1 medium green bell pepper, diced
  • 2 cloves garlic, minced
For the Cooking Liquid
  • 2 cups low sodium beef broth
  • 14.5 oz diced tomatoes with juices 1 can
For the Seasoning
  • 1 tsp chili powder
  • 0.5 tsp ground cumin
  • salt to taste
  • black pepper to taste
Optional Toppings
  • 1 cup shredded Cheddar cheese
  • 2 tbsp fresh parsley or sliced green onions chopped

Method
 

  1. Heat a large skillet over medium high heat. Add the ground beef and chopped onion. Spread into an even layer and cook undisturbed for 3 to 4 minutes to develop a brown crust. Break apart and cook until no pink remains. Drain excess grease if needed.
  2. Add diced green bell pepper and minced garlic. Stir and cook for 2 to 3 minutes until slightly softened and fragrant.
  3. Stir in uncooked rice, chili powder, and cumin. Cook for 1 minute while stirring to lightly toast the rice.
  4. Pour in beef broth and diced tomatoes with juices. Stir well and season with salt and black pepper. Bring to a gentle boil.
  5. Reduce heat to low, cover with a tight fitting lid, and simmer for 18 to 20 minutes until rice is tender and liquid is absorbed. Do not lift the lid while cooking.
  6. Turn off heat and let rest covered for 5 minutes. Sprinkle shredded Cheddar cheese on top if using and cover for 1 to 2 minutes until melted.
  7. Fluff gently with a fork, garnish with parsley or green onions, and serve warm.

Notes

For higher protein, use 95% lean ground beef or swap white rice for brown rice (increase liquid to 600 ml and cook 35–40 minutes). For a Mexican twist, add black beans and corn with taco seasoning. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.