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

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  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.