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Cozy One-Pot Ground Beef and Rice Skillet: Easy 30-Minute Dinner

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A quick and comforting one-pot meal made with ground beef, rice, and simple pantry staples. Perfect for busy weeknights, this 30-minute recipe delivers savory, hearty flavor with minimal cleanup.

Ingredients

Scale
  • 1 pound ground beef (80/20 blend)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked (Jasmine or Basmati recommended)
  • 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted preferred)
  • 2 cups beef broth (low-sodium preferred)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • Fresh parsley, chopped (for garnish, optional)
  • Shredded cheddar cheese (for garnish, optional)
  • Red pepper flakes (for garnish, optional)

Instructions

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5-6 minutes. Drain excess fat, leaving about 1 tablespoon in the pan.
  2. Reduce heat to medium. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle the uncooked rice over the beef and onion mixture. Stir and cook for 1-2 minutes to lightly toast the rice.
  4. Add the diced tomatoes (with juices), beef broth, smoked paprika, oregano, salt, and pepper. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a gentle boil.
  5. Reduce heat to low, cover the skillet with a tight-fitting lid, and simmer for 18-20 minutes. Do not lift the lid during this time.
  6. After 18 minutes, remove the lid carefully. The rice should be tender and most of the liquid absorbed. If still soupy, cook uncovered for 2-3 minutes. If rice is still firm, add 2-3 tablespoons of broth or water, cover, and cook for 2-3 more minutes. Remove from heat and let rest, covered, for 5 minutes.
  7. Fluff the rice with a fork. Taste and adjust seasoning if needed. Garnish with fresh parsley, shredded cheddar cheese, and red pepper flakes if desired. Serve warm.

Notes

For best results, use long-grain white rice (Jasmine or Basmati). Do not use instant rice. Toasting the rice before adding liquid enhances flavor and texture. Let the dish rest for 5 minutes after cooking to allow flavors to meld. For a Tex-Mex twist, swap oregano for cumin and chili powder, and add black beans or corn. For an Italian version, use Italian seasoning and add spinach or kale. To make vegetarian, replace beef with cooked lentils or plant-based meat substitute and use vegetable broth.

Nutrition

Keywords: one-pot ground beef and rice, easy weeknight dinner, 30-minute meal, ground beef skillet, comfort food, one-pot meal

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