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Quick Ground Beef and Rice Skillet in 20 Minutes

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A quick and easy weeknight dinner that delivers real comfort without spending your whole evening in the kitchen. Ground beef, rice, and simple pantry ingredients come together in one skillet for a satisfying meal.

Ingredients

Scale
  • 1 lb ground beef (80/20 works great)
  • 1 cup long-grain white rice (uncooked)
  • 1 small yellow onion, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 2 cups beef broth (low-sodium)
  • 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted preferred)
  • 1 teaspoon paprika (smoked paprika for deeper flavor)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • Optional garnish: chopped fresh parsley, shredded cheddar cheese, or a squeeze of lime

Instructions

  1. Heat the oil. Place your skillet over medium-high heat and add the olive oil. Let it heat up for about 30 seconds until it shimmers.
  2. Brown the beef. Add the ground beef to the hot pan. Break it up with your spoon and let it cook undisturbed for 2-3 minutes to get a good sear. Then stir and continue cooking until fully browned, about 4-5 minutes total.
  3. Remove excess fat. If there’s a lot of grease in the pan, carefully spoon most of it out, leaving about 1 tablespoon behind for flavor. Leave the browned bits on the bottom of the pan.
  4. Sauté the aromatics. Add the diced onion and bell pepper to the pan. Cook for 2 minutes, stirring occasionally, until the onion becomes translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  5. Toast the rice. Sprinkle the uncooked rice over the beef and vegetables. Stir it around and cook for 1-2 minutes, letting the rice grains get lightly toasted.
  6. Add the liquids and seasonings. Pour in the beef broth and the can of diced tomatoes (with their juices). Add the paprika, oregano, salt, and pepper. Stir everything together, scraping up any browned bits from the bottom of the pan.
  7. Bring to a boil. Turn the heat to high and bring the mixture to a full boil. This should take about 1-2 minutes.
  8. Simmer and cover. Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 15 minutes. Do not lift the lid during this time.
  9. Check and rest. After 15 minutes, remove the pan from the heat. Let it sit, covered, for 2-3 minutes.
  10. Fluff and serve. Remove the lid and fluff the rice with a fork. Taste and adjust seasoning if needed. Garnish with fresh parsley, shredded cheese, or a squeeze of lime if you like. Serve hot.

Notes

Don’t skip the rice toasting step—it helps the rice stay separate and fluffy. Let the beef brown properly for deep flavor. Use long-grain white rice for best results. If rice seems undercooked after resting, add 2-3 tablespoons of water, cover, and steam for another 2-3 minutes off the heat.

Nutrition

Keywords: ground beef, rice, skillet, quick dinner, weeknight meal, one-pot, 20-minute meal

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