Savory Beef Rice Skillet

Nothing beats this stick-to-your-ribs ground beef and rice combo. Everything cooks together in one pan, so you get beefy goodness, soft rice, and a bunch of veggies without a mess. My whole crew is obsessed and I barely have to wash up.

I threw this meal together the first time out of panic—my kids and their friends unexpectedly showed up starving. This skillet is now my go-to for filling bellies fast, cheap, and with almost no fuss.

Tasty Ingredients

• Shredded cheese: Melts right over everything at the end for gooey goodness
• Dried oregano: Pops in to give some classic herby flavor
• Paprika: Adds gentle smokiness and color for a pop
• Diced tomatoes: Give the pan tang and juiciness, keeping things moist
• Beef broth: Helps cook the rice and amps up that savory taste
• Fresh garlic cloves: Chopped and tossed in for just the right kick
• Onion and bell pepper: Start the pan with these for flavor and veggie power
• Long grain white rice: Sucks up every last drop of flavor and stays just the right texture
• Lean ground beef: Brings the protein without loads of grease

Mouthwatering Step-by-Step

Finish and Serve:

Turn off the heat but leave the pan covered for 5 minutes—you want all the steam and juices to finish soaking in. Fluff everything up with a fork. Toss on shredded cheese, if you like, then cover it again to let that cheese melt for a couple minutes.

Simmer to Perfection:

Pop a lid on the skillet, turn that burner down to low, and don’t peek for 18 to 20 minutes. The rice will drink up all the flavor and turn tender. Avoid stirring—it messes up the magic.

Create the Cooking Liquid:

Dump in the beef broth and the full can of diced tomatoes. Stir everything so the rice's covered. Let it bubble up to a boil—this gets things going evenly.

Add the Rice:

Sprinkle uncooked rice right into the pan and stir it around for about a minute. You want every little grain shiny and coated—that means great flavor and no sticky clumps.

Toast the Seasonings:

Shake in the paprika and oregano. Give it a good stir for a half minute, so the hot oil wakes up those spices for maximum punch.

Sauté the Aromatics:

Toss your chopped onion and bell pepper into the browned beef. Let them soften for 3 to 4 minutes—the onion should get see-through but not brown. Add chopped garlic last for a quick 30 seconds or so, just until you can really smell it.

Brown the Beef:

Crank the heat to medium-high, splash in a little olive oil, then chop up that beef in the pan. Hit it with salt and pepper. Let it cook until no pink is left—about 5 minutes. Don't pour off the fat—it keeps the dish tasty.

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The humble bell pepper doesn't get enough credit here. A lot of folks skip it, but that little hit of sweetness and soft bite seriously takes things up a notch. My grandma always diced them up perfectly, making sure shapes and sizes matched so everything cooked just right.

Switch Things Up

This skillet's totally made for tweaks. Want a lighter feel? Use ground turkey instead of beef. Going for more fiber? Brown rice works, just add another 10 minutes and splash in some more broth. In the mood for Mexican? Stir in some corn, black beans, and taco seasoning. Dreaming of Italian? Sub oregano for Italian seasoning and toss mozzarella on top. The core process stays easy—you get to choose the flavors.

Storage and Warming Up

The flavors get even deeper if you save some for later. Pop leftovers in a sealed container in the fridge and they'll stay tasty for 4 days. When you're ready to warm it up, add a splash of broth or water and nuke it in the microwave. Want to freeze it? Scoop into meal-size portions and freeze for up to 3 months. Thaw it overnight in the fridge for best results before reheating.

Awesome Sides

This skillet can totally stand alone, but I love it with easy extras. Grab a green salad and hit it with vinaigrette for freshness. Some warm bread is great for scooping up those last bits of sauce. If you want more food on the table, oven-roasted veggies like broccoli or zucchini work awesome while the main pan finishes up on the stove.

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So simple, so flexible. This one-can-do dish just fits families of every size and makes everyone happy.

Frequently Asked Questions

→ Can I swap in brown rice instead of white?

For sure! Brown rice just takes longer to cook—usually around 40–45 minutes. You'll also want about half a cup more liquid. Keep your pan covered till the rice softens up.

→ How do I turn up the heat in this skillet?

Spice lovers, toss in half a teaspoon of chili flakes when you dump in the other spices. A chopped jalapeno cooked with the onions and peppers brings some burn, too. Or add hot sauce when pouring in broth. You can switch out regular paprika for smoked or blend in chili powder for a nice kick.

→ Could I prep this ahead?

Yup, it keeps in the fridge for 3 days. Just let it cool and stash in a tight container. Splash some water or broth on when reheating so it doesn’t dry out. Warm on the stove or microwave. Add new cheese on top after reheating for gooeyness.

→ What are some veggie swaps or extras I can throw into the pan?

This dish is a total chameleon! Try mushrooms, corn, peas, spinach, or zucchini. If they’re on the firmer side, add with onions and peppers. Lighter veggies like peas or spinach can go in right at the end. Just remember—juicy veggies might make your skillet a bit more liquidy.

→ Any way to go meatless?

Yep! Use store-bought plant-based crumbles, canned beans, or cooked lentils. Switch out the beef broth for veggie. You might want to add an extra dash of spices, since veggie broths aren’t as beefy. Cook the same way, and bean versions can be ready a bit sooner.

→ Can I keep leftovers in the freezer?

Absolutely. Let the meal cool, then freeze in sealed containers up to 3 months. Defrost in the fridge overnight and warm gently, with a bit of broth if needed. While the texture could change a bit, the taste stays great.