A satisfying, all-in-one dinner that brings together ground beef, tender rice, tomatoes, melty cheddar cheese, and warm seasonings—all in one skillet. This Ground Beef and Rice Skillet is the kind of comforting, easy-to-make dish I turn to when time is short but I still want a meal that’s hearty and homemade.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup uncooked long-grain white rice
1 (14.5 oz) can diced tomatoes (with juices)
2 1/4 cups beef broth
1 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley (optional for garnish)
Directions
I start by browning the ground beef in a large skillet over medium heat, breaking it up as it cooks. Once it’s fully browned, I drain any excess fat if needed.
Then I stir in the diced onion and minced garlic, letting them cook for about 2–3 minutes until softened and fragrant.
I mix in the paprika, Italian seasoning, salt, and black pepper, making sure everything is evenly coated.
Next, I add the uncooked rice, canned diced tomatoes with their juices, and beef broth. I stir it all together to combine.
I bring the skillet to a boil, then reduce the heat to low, cover, and let it simmer for 18–20 minutes. The rice should be tender and most of the liquid absorbed by then.
Once the rice is cooked, I uncover the skillet and sprinkle the shredded cheddar cheese on top.
I cover it again for another 2–3 minutes until the cheese melts into a gooey layer.
Finally, I remove the skillet from the heat and garnish it with chopped fresh parsley before serving.
Servings and timing
This recipe makes 4 hearty servings.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories per serving: Approximately 415 kcal
Variations
I sometimes swap the ground beef for ground turkey or chicken for a leaner option.
To add a bit of heat, I like to throw in a pinch of red pepper flakes or a chopped jalapeño.
When I want more veggies, I stir in bell peppers, peas, or corn during the simmering stage.
For a Tex-Mex twist, I replace Italian seasoning with taco seasoning and top with sliced green onions.
I also enjoy using Monterey Jack or pepper jack cheese instead of cheddar for a different flavor.
Storage/Reheating
Leftovers keep well in an airtight container in the refrigerator for up to 4 days.
To reheat, I microwave individual portions for 1–2 minutes or warm everything in a skillet over low heat with a splash of broth or water to loosen it up.
I don’t recommend freezing this dish since the rice can become mushy, but it’s perfect for meal prep through the week.
FAQs
How can I make this recipe gluten-free?
To make this skillet gluten-free, I ensure that the beef broth and seasonings I use are certified gluten-free. Everything else in the recipe is naturally gluten-free.
Can I use brown rice instead of white rice?
Yes, but I need to increase the simmering time significantly—brown rice takes around 40–45 minutes to cook—and I may need to add a bit more broth as it cooks.
What can I use instead of cheddar cheese?
I’ve used mozzarella, pepper jack, or a Mexican cheese blend when I want something different. Any good melting cheese works well.
Can I double the recipe?
Absolutely. I double all the ingredients and use a large deep skillet or Dutch oven to ensure there’s enough space for everything to cook evenly.
Is this dish spicy?
Not by default. It’s full of flavor but mild in heat. If I want it spicy, I add hot sauce, red pepper flakes, or chopped jalapeños.
Conclusion
This Ground Beef and Rice Skillet has become one of my go-to meals when I need something quick, comforting, and satisfying. It brings together classic, hearty ingredients in a way that’s anything but boring. With endless variations and easy prep, it’s a recipe I keep coming back to—especially on nights when I need a warm, flavorful dinner without the fuss.
Recipe:
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Ground Beef and Rice Skillet
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A hearty and comforting one-pan meal made with ground beef, rice, tomatoes, cheddar cheese, and warm spices. This Ground Beef and Rice Skillet is quick, budget-friendly, and perfect for busy weeknights.
Ingredients
1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup uncooked long-grain white rice
1 (14.5 oz) can diced tomatoes (with juices)
2 1/4 cups beef broth
1 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
- In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks. Drain excess fat if needed.
- Add diced onion and minced garlic to the skillet. Cook for 2–3 minutes until softened and fragrant.
- Stir in paprika, Italian seasoning, salt, and black pepper until evenly combined.
- Add the uncooked rice, diced tomatoes with juices, and beef broth. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until rice is tender and most of the liquid is absorbed.
- Uncover the skillet and sprinkle shredded cheddar cheese on top.
- Cover again for 2–3 minutes until the cheese is melted.
- Remove from heat and garnish with chopped fresh parsley before serving.
Notes
Use ground turkey or chicken for a leaner version.
Add red pepper flakes or jalapeño for extra heat.
Stir in vegetables like bell peppers, peas, or corn for added nutrition.
Swap Italian seasoning with taco seasoning for a Tex-Mex flavor.
Try Monterey Jack or pepper jack cheese instead of cheddar.
Leftovers store well in the fridge for up to 4 days.
Reheat in the microwave or on the stovetop with a splash of broth.
Not recommended for freezing due to rice texture changes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 415
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
