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Ground Beef and Rice Skillet

Ground beef and rice skillet is a one-pan weeknight dinner with tender long-grain rice simmered in a savory tomato broth. Browned beef, peppers, and onions coat every bite, then cheddar melts on top for a satisfying finish.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 610

Ingredients
  

Skillet base
  • 1 lb ground beef
  • 1 onion
  • 1 green bell pepper
  • 3 cloves garlic
  • 1.5 cup long-grain white rice
  • 1 can (14.5 oz) diced tomatoes
  • 2.5 cup beef broth
  • 1 tsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 0.25 cup shredded cheddar for serving
  • 0.5 cup fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef and vegetables
  1. Heat a large cast iron skillet over medium-high heat and brown the ground beef with the diced onion and diced bell pepper, then drain off excess fat.
  2. Add the minced garlic, garlic powder, onion powder, Worcestershire sauce, salt, and pepper and cook for 1 minute, stirring, until fragrant.
Simmer the rice in tomato broth
  1. Stir in the long-grain white rice, diced tomatoes, and beef broth, then bring the mixture to a boil.
  2. Reduce heat to low, cover, and cook for 20 minutes until the rice is tender and the liquid is absorbed.
Finish and serve
  1. Fluff the rice with a fork and adjust seasoning with more salt and pepper if needed.
  2. Top with shredded cheddar, cover for 1 minute until melted, then garnish with fresh parsley.

Notes

For best texture, keep the skillet covered during the 20-minute low simmer so the rice absorbs liquid evenly. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat with a splash of broth or water. Freezing is not recommended because rice can soften after thawing. For a lighter swap, use lean ground beef (90% or 93%) to reduce fat while keeping the same flavor profile.