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Quick and Easy Beef and Rice Skillet – Perfect 30-Minute Dinner

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A quick and easy one-pot beef and rice skillet that delivers perfectly tender rice and deeply savory beef in just 30 minutes. Perfect for busy weeknights, this crowd-pleasing recipe uses simple pantry staples and a few key techniques for maximum flavor.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked (Jasmine or Basmati recommended)
  • 2 cups beef broth (low-sodium recommended)
  • 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted preferred)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon salt (plus more to taste)
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • Optional: ½ cup frozen peas or corn
  • Optional: Fresh parsley for garnish

Instructions

  1. Heat the oil in a large skillet over medium-high heat until shimmering. Add the ground beef and break it apart. Let it cook undisturbed for 3-4 minutes to develop a brown crust, then stir and continue cooking until no pink remains, about 5-6 minutes total. Drain excess fat, leaving about 1 tablespoon in the pan.
  2. Add the diced onion to the beef and cook for 3 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 30 seconds more, being careful not to burn it.
  3. Stir in the uncooked rice and let it toast in the pan for about 1 minute, stirring constantly, until it becomes fragrant and slightly nutty.
  4. Pour in the beef broth and undrained diced tomatoes. Add the smoked paprika, dried oregano, salt, and pepper. Stir everything together, scraping up any browned bits from the bottom of the pan.
  5. Bring the mixture to a boil, then reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 18 minutes. Do not lift the lid during this time.
  6. After 18 minutes, remove the lid and check the rice. It should be tender and have absorbed most of the liquid. If there is still liquid pooling, let it simmer uncovered for 2-3 more minutes. If the rice is still firm, add ¼ cup of broth or water, cover, and cook for 5 more minutes.
  7. If using frozen peas or corn, stir them in now and let them warm through for about 1 minute. Fluff the rice gently with a fork. Taste and adjust seasoning as needed. Garnish with fresh parsley if desired.

Notes

For best results, use 80/20 ground beef for flavor. Don’t rush the browning step—letting the beef sit creates crispy, caramelized bits. Do not lift the lid during the 18-minute simmer to ensure perfect rice texture. Let the skillet rest covered for 5 minutes off the heat before serving for best texture. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat in a skillet with a splash of broth or water.

Nutrition

Keywords: beef and rice skillet, one-pot meal, quick dinner, 30-minute meal, ground beef recipe, easy weeknight dinner, comfort food

Find it online: https://sofiaspice.com/quick-and-easy-beef-and-rice-skillet-perfect-30-minute-dinner/