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.
Servings: 6 servings
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.
Notes
Keep the lid on the entire simmer time, lifting it lets steam escape and the rice won't cook through evenly.