This is the dinner that uses one skillet and pantry staples to make something that tastes like it took more effort than it did.
The rice cooks directly in the seasoned broth, soaking up all the flavor instead of being a plain side.
Beef and Rice Skillet
Keep the lid on during the full simmer — lifting it to check repeatedly lets steam escape and can leave the rice undercooked by the time the liquid runs out.
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Beef and Rice Skillet
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain rice, uncooked
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 1 tsp cumin
- 1 tsp paprika
- 1 cup shredded cheese
- Salt and pepper, to taste
Instructions
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1. Brown the beef
Heat a large deep skillet over medium-high heat. Brown the ground beef with onion and garlic, about 6-7 minutes. Drain excess fat.
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2. Add rice and liquid
Stir in rice, diced tomatoes, beef broth, cumin and paprika. Bring to a simmer, cover, and cook for 18-20 minutes until rice is tender and liquid is absorbed.
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3. Finish
Season with salt and pepper, top with cheese, cover for 2 minutes until melted, then serve.
Tips & Common Questions
Why is my rice unevenly cooked?
Uneven heat or lifting the lid too often lets steam escape — keep the skillet covered and the heat at a gentle simmer for the full 18-20 minutes without checking repeatedly.
Can I use brown rice instead?
Yes, but it needs roughly double the cook time and a bit more liquid — white rice is more reliable for the one-pan method here.
How do I add more vegetables?
Diced bell peppers or corn stir in well with the rice at the start of the simmer and cook through in the same time.