One-Skillet Ground Beef and Rice
Ground beef and rice cooked together in one skillet with diced tomatoes and melted cheddar. An easy, budget-friendly weeknight dinner ready in about 40 minutes.
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Ground Beef and Rice is the dinner I reach for when it’s already 5:30 and nothing is planned, because it’s just one skillet from start to finish. The beef browns first with onion and garlic, then rice, broth, and diced tomatoes go in together and simmer right in the same pan until the rice is tender and has soaked up all that flavor.
A layer of melted cheddar on top at the end is what turns it from a basic skillet dinner into one the kids actually get excited about. No second pot of rice, no extra dishes, just one pan doing all the work.
Keeping the lid on while the rice simmers matters more than it seems. Lifting it to check lets steam escape, and that steam is what’s actually cooking the rice, so the timing throws off and you end up with rice that’s still crunchy in the center.
Why You’ll Love This Recipe
- One skillet, one pan to wash. Everything from browning the beef to cooking the rice happens in the same pan.
- Ready in about 40 minutes. No separate pot of rice to babysit, it all cooks together.
- Budget-friendly. Ground beef, rice, and canned tomatoes are cheap pantry staples that go a long way.
- Kid-friendly. Mild, cheesy, and familiar enough that picky eaters usually clean their plate.
Ground Beef and Rice Ingredients
The diced tomatoes go in undrained on purpose, that juice is part of the measured liquid the rice needs to cook through.
- 1 lb ground beef (85/15)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 2 1/4 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- Fresh parsley, chopped, for serving
Recipe Variations
- Stir in a cup of frozen corn or peas with the rice for a built-in vegetable side.
- Use taco seasoning in place of the paprika and Worcestershire for a Tex-Mex spin.
- Swap cheddar for pepper jack if your family likes a little heat.
How to Make Ground Beef and Rice
- Brown the beef: In a large skillet with a lid, brown the ground beef with the onion and garlic over medium-high heat, breaking up the beef, about 7-8 minutes, until no pink remains. Drain off the excess grease.
- Add rice and liquid: Stir in the rice, beef broth, diced tomatoes with their juice, Worcestershire, paprika, salt, and pepper.
- Simmer: Bring to a boil, then reduce heat to low, cover, and simmer 18-20 minutes without lifting the lid, until the rice is tender and the liquid is absorbed.
- Add cheese: Remove from heat, sprinkle with cheddar, and cover for 2-3 minutes until melted.
- Serve: Top with fresh parsley and serve straight from the skillet.
Recipe FAQs
Why Is My Rice Still Crunchy After Simmering?
The lid was probably lifted during cooking, which lets steam escape and slows the cooking. Keep it covered the full 18-20 minutes and check only once the time is up.
Can I Use Brown Rice Instead of White?
Yes, but it needs more liquid and a longer simmer, closer to 40-45 minutes. White rice keeps this a true 30-minute skillet base.
Can I Make This Ahead?
It’s best fresh since the rice keeps absorbing liquid as it sits. Leftovers still taste good, just add a splash of broth when reheating to loosen it up.
Can I Freeze Ground Beef and Rice?
Yes, cool it completely and freeze in an airtight container for up to 2 months. The rice softens a bit after thawing, but the flavor holds up.
What Should I Serve with This, and Can I Double It?
It’s a full meal on its own, though a simple green salad is a nice side. It doubles fine in a wider skillet or Dutch oven, just make sure the rice has room to cook in an even layer.
Cooking Tips
- Don’t skip draining the beef, extra grease changes how much liquid the rice actually has to absorb.
- Keep the lid on the whole simmer time, lifting it lets out the steam the rice needs to cook properly.
- Use a fork to fluff the rice once it’s done instead of stirring hard, that keeps the grains from turning gummy.
Storage and Freezing
To store: Store leftovers in an airtight container in the fridge for up to 3 days.
To freeze: Freeze in an airtight container for up to 2 months. The texture of the rice softens slightly after thawing.
To reheat: Reheat on the stovetop over low heat with a splash of broth, or microwave in short bursts, stirring between each.
How to Serve Ground Beef and Rice
This is filling enough to serve on its own, though a simple green salad rounds it out. This is one of the recipes in our 30 Easy Ground Beef Dinners collection, and more quick, budget-friendly ground beef dinners for busy weeknights are on the way.
Loved This Recipe?
Ground Beef and Rice is the kind of one-skillet dinner that earns a permanent spot in the weeknight rotation.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
Ground Beef and Rice
Equipment
Ingredients
- 1 lb ground beef 85/15
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup long-grain white rice uncooked
- 2 1/4 cups beef broth
- 14.5 oz diced tomatoes canned, undrained
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- fresh parsley chopped, for serving
Instructions
- Brown the beef: In a large skillet with a lid, brown the ground beef with the onion and garlic over medium-high heat, breaking up the beef, about 7-8 minutes, until no pink remains. Drain off the excess grease.
- Add rice and liquid: Stir in the rice, beef broth, diced tomatoes with their juice, Worcestershire, paprika, salt, and pepper.
- Simmer: Bring to a boil, then reduce heat to low, cover, and simmer 18-20 minutes without lifting the lid, until the rice is tender and the liquid is absorbed.
- Add cheese: Remove from heat, sprinkle with cheddar, and cover for 2-3 minutes until melted.
- Serve: Top with fresh parsley and serve straight from the skillet.
