Easy Beef and Rice Skillet Dinner Anyone Can Make – A Weeknight Favorite

This is the kind of meal you make when time is tight and everyone’s hungry. It’s a hearty beef and rice skillet with simple ingredients and big flavor. Everything cooks in one pan, so cleanup is painless.

The steps are easy, the results are cozy, and it’s flexible enough to fit whatever you have in the fridge. If you can brown ground beef and stir a pot, you can make this dinner.

Print Recipe

Easy Beef and Rice Skillet Dinner Anyone Can Make - A Weeknight Favorite

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Servings: 4 servings

Ingredients

• 1 pound ground beef (80–90% lean works well)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice (uncooked)
• 2 cups beef broth (or chicken/vegetable broth)
• 1 cup diced tomatoes (canned, with juices)
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 tablespoon tomato paste (optional but adds richness)
• 1 teaspoon chili powder
• 1 teaspoon paprika (smoked or sweet)
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• 1/2 cup shredded cheese (cheddar or Monterey Jack, optional)
• 1–2 tablespoons oil (if needed, depending on beef fat)
• Fresh parsley or green onions, chopped, for garnish (optional)

Instructions

• Brown the beef: Heat a large skillet over medium-high. Add the ground beef and break it up.Cook until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed, leaving about a tablespoon for flavor.
• Add aromatics: Stir in the diced onion and cook 2–3 minutes until softened. Add the garlic and cook 30 seconds, just until fragrant.
• Season: Sprinkle in chili powder, paprika, oregano, salt, and pepper.Stir to coat the beef and onions, letting the spices bloom for 30 seconds.
• Stir in tomato base: Mix in tomato paste and diced tomatoes with their juices. Let it bubble for a minute to marry the flavors.
• Add rice and liquid: Pour in the rice and beef broth. Stir well, scraping any browned bits from the pan.Bring to a gentle boil.
• Simmer: Reduce heat to low, cover, and cook 15–18 minutes, until the rice is tender and most liquid is absorbed. Avoid lifting the lid too often.
• Finish with veggies: Stir in frozen mixed vegetables. Cover and cook 3–5 minutes more, until the veggies are heated through and the rice is fluffy.
• Optional cheesy top: Sprinkle cheese over the skillet, cover for 1–2 minutes to melt.
• Taste and serve: Adjust salt and pepper.Garnish with parsley or green onions, then serve hot.

Why This Recipe Works

• One pan, minimal fuss: Browning, simmering, and finishing all happen in a single skillet.
• Flavor built in layers: Onion, garlic, and spices toast in the fat from the beef, giving the whole dish depth.
• Hands-off simmer: Once the liquid and rice go in, the stove does the work.
• Flexible ingredients: Swap veggies, change the spice blend, or use what’s on hand.
• Budget-friendly: Everyday pantry items make a generous, satisfying meal.

What You’ll Need

• 1 pound ground beef (80–90% lean works well)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice (uncooked)
• 2 cups beef broth (or chicken/vegetable broth)
• 1 cup diced tomatoes (canned, with juices)
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 tablespoon tomato paste (optional but adds richness)
• 1 teaspoon chili powder
• 1 teaspoon paprika (smoked or sweet)
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• 1/2 cup shredded cheese (cheddar or Monterey Jack, optional)
• 1–2 tablespoons oil (if needed, depending on beef fat)
• Fresh parsley or green onions, chopped, for garnish (optional)

How to Make It

1. Brown the beef: Heat a large skillet over medium-high. Add the ground beef and break it up.

   Cook until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed, leaving about a tablespoon for flavor.

2. Add aromatics: Stir in the diced onion and cook 2–3 minutes until softened. Add the garlic and cook 30 seconds, just until fragrant.
3. Season: Sprinkle in chili powder, paprika, oregano, salt, and pepper.

   Stir to coat the beef and onions, letting the spices bloom for 30 seconds.

4. Stir in tomato base: Mix in tomato paste and diced tomatoes with their juices. Let it bubble for a minute to marry the flavors.
5. Add rice and liquid: Pour in the rice and beef broth. Stir well, scraping any browned bits from the pan.

   Bring to a gentle boil.

6. Simmer: Reduce heat to low, cover, and cook 15–18 minutes, until the rice is tender and most liquid is absorbed. Avoid lifting the lid too often.
7. Finish with veggies: Stir in frozen mixed vegetables. Cover and cook 3–5 minutes more, until the veggies are heated through and the rice is fluffy.
8. Optional cheesy top: Sprinkle cheese over the skillet, cover for 1–2 minutes to melt.
9. Taste and serve: Adjust salt and pepper.

   Garnish with parsley or green onions, then serve hot.

How to Store

• Fridge: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm on the stovetop with a splash of broth or water, or microwave in short intervals, stirring to keep it moist.

Benefits of This Recipe

• Quick and practical: On the table in about 30 minutes.
• Balanced meal: Protein, carbs, and veggies in one pan.
• Kid-friendly flavors: Mild seasonings and a cozy texture.
• Great for meal prep: Holds up well and reheats nicely.
• Customizable: Easy to adjust to taste and dietary needs.

Pitfalls to Watch Out For

• Undercooked rice: If the rice isn’t tender, add 1/4 cup more broth and continue simmering covered for a few minutes.
• Watery skillet: Too much liquid or a loose lid can leave excess moisture. Simmer uncovered for a couple of minutes to reduce.
• Overcooked veggies: Add frozen vegetables near the end to keep them bright and not mushy.
• Too salty: Broth and tomatoes can vary.

  Taste before adding extra salt.

Variations You Can Try

• Tex-Mex: Add cumin and a pinch of cayenne; finish with lime and cilantro.
• Italian-style: Use Italian seasoning, swap cheddar for mozzarella, and add spinach at the end.
• Greek-inspired: Season with oregano and garlic, stir in lemon zest, and top with feta and olives.
• Mushroom and pepper: Sauté sliced mushrooms and bell peppers with the onions for extra veggies.
• Brown rice: Use par-cooked brown rice or increase simmer time and liquid if using raw brown rice.
• Lean swap: Use ground turkey or chicken and a touch of olive oil for moisture.

FAQ

Can I use instant rice?

Yes. Reduce the broth slightly and add instant rice during the last 5–7 minutes, simmering just until tender.

What if I don’t have broth?

Use water and add an extra pinch of salt and a dash of Worcestershire or soy sauce for depth.

How can I make it spicier?

Add red pepper flakes, a diced jalapeño with the onions, or a teaspoon of hot sauce at the end.

Can I make it dairy-free?

Absolutely. Skip the cheese or use a dairy-free shredded alternative.

Will it work with leftover cooked rice?

Yes.

Reduce the broth to about 1/2–3/4 cup, skip the simmer time, and fold in cooked rice with the veggies until heated through.

How do I avoid sticky or gummy rice?

Use long-grain white rice, keep the lid on while simmering, and avoid over-stirring during cooking.

In Conclusion

This easy beef and rice skillet is the kind of dependable dinner that makes weeknights smoother. It’s hearty, flexible, and ready in a half hour with one pan to wash. Keep the ingredients stocked, and you’ll always have a satisfying meal you can count on.

Add your favorite twist and make it your own.