ground beef and rice skillet is my go to when the day runs long and everyone is hungry right now. I love that it uses pantry staples, cooks in one pan, and still tastes like a cozy home cooked dinner. It is fast, filling, and super flexible, so you can tweak it for picky eaters or whatever you have on hand. The sizzling aroma of garlic, onion, and beef hits the pan, the rice soaks up all the tasty juices, and dinner kind of makes itself. If you are craving something hearty without fuss, this recipe is for you.

Type of Ground Meat

Let’s talk meat, because the kind you choose changes the flavor and texture in a big way. I usually reach for 80/20 ground beef because the little bit of fat makes everything juicy and rich. That said, you can absolutely use 85/15 or even 90/10 if you prefer it lighter. If you go lean, add a splash of olive oil at the start so the aromatics do not dry out. The goal is simple: browning for flavor and keeping enough moisture so the rice cooks perfectly in the same pan.

Fat percentage and swaps

Here is my quick breakdown. With 80/20, expect a bolder beefy taste and a glossy finish that clings to the rice. With 90/10, you will get a cleaner bite and a slightly chewier texture. Turkey or chicken works too if that is what you have in the fridge; just season more assertively and add a bit of oil to help it brown. If you are in the mood for a twist, try half ground beef and half pork. The combo gives a gentle sweetness that plays so well with tomato, paprika, or chili powder.

For best browning, use a large skillet and do not crowd the meat. Let it sit a minute before stirring so you get those tasty little crispy bits. If you are new to browning, this quick guide helps: how to brown ground beef. Once the meat is browned and crumbled, I season with salt, pepper, garlic powder, a pinch of smoked paprika, and a sprinkle of dried oregano. After that, onions and bell peppers go in to soften and pick up the flavor. This base sets up your ground beef and rice skillet for success every single time.

Type of Rice

Rice can make or break your one pan magic. Long grain white rice is my first choice because it stays fluffy and separate after cooking. Jasmine will give you a gentle floral aroma and a lovely soft texture. Basmati works too if you like grains that are long and light. Rinse the rice if you want it less sticky, though I often skip rinsing and simply increase the simmer time by a minute if needed. The most important thing is getting the liquid ratio right and giving the rice time to steam with the lid on.

What about brown or instant rice?

Brown rice needs extra liquid and more time. If you are using brown, add about 1/2 cup more broth and simmer longer until the grains are tender. Keep the lid on and stir gently only once or twice so it does not get gummy. Instant rice is the sprint version. Brown the beef, season, add liquid, then stir in instant rice at the end and cover for five minutes. If you are unsure about timings for your favorite variety, bookmark this quick reference: rice cooking times guide.

If your pan looks dry while the rice cooks, add a small splash of broth and keep the lid on. If it looks too soupy toward the end, take off the lid and let it simmer uncovered for a couple minutes. You will know it is ready when the grains are tender and the spoon drags a clean line across the skillet with just a bit of saucy sheen. This is the heart of a great ground beef and rice skillet: tender rice that tastes like it was cooked in beefy, savory goodness.

Tips for Best Results

I have made this dish so many times that a few habits have stuck. These little moves make a big difference, especially when you are trying to get dinner on the table fast.

Flavor boosters without the fuss

• Toast your spices for 30 seconds in the hot pan after browning the beef. It wakes them up and adds depth.
• Use broth instead of water. Chicken or beef broth adds a big flavor upgrade with zero extra effort.
• Stir in a spoonful of tomato paste with the onion and pepper. It melts in and gives a gentle tang.
• Finish with a squeeze of lime or lemon. Acid brightens the whole skillet.
• Toss in a handful of frozen peas or corn during the last five minutes for color and sweetness.

I keep the heat medium most of the time. High heat can evaporate the liquid before the rice cooks. Medium keeps it steady and cozy so everything cooks evenly. Also, use a skillet with a lid that fits well. If your lid is not snug, tuck a piece of foil under it for a better seal. The rice needs steam to soften.

If you like a little kick, add red pepper flakes with the spices or drizzle in your favorite hot sauce at the end. If you want it creamy, stir in a spoonful of sour cream or a handful of shredded cheese right before serving. For busy weeknights, I sometimes prep the chopped onion and pepper in the morning so dinner feels even quicker. If you want more fast ideas, peek at my one pan dinners for a few lifesaver meals like this.

“I made this on a Wednesday after soccer practice, and my kids asked for seconds. It tasted like I put way more work into it, but it was done in under 30 minutes. New family favorite.”

When everything is done, let the skillet rest for two to three minutes. The rice relaxes and the flavors settle in. Then fluff, taste, and adjust salt if needed. It is the kind of small step that turns a good ground beef and rice skillet into a great one.

Serving Suggestions

This skillet is a meal all by itself, but a couple smart sides make the table feel special. I like to get some crunch, a fresh bite, and something creamy to balance the savory rice.

• Top with chopped scallions, cilantro, or parsley for a fresh pop.
• Add diced avocado or a dollop of sour cream for cool, creamy contrast.
• Serve with a quick side salad with lemon vinaigrette to cut through the richness.
• Warm tortillas or pita make it fun to scoop and eat.
• Roasted broccoli or green beans are an easy win. If you need fast sides, try these ideas: quick veg sides.

Leftovers are a dream. Reheat with a splash of water or broth so the rice fluffs back up. Fold it into a burrito, stuff it into bell peppers, or top it with a fried egg. A drizzle of hot sauce and a squeeze of lime makes yesterday’s dinner taste brand new. If you are packing lunches, this skillet holds up in the fridge for three to four days. It is budget friendly, filling, and perfect for those bring your own lunch days at work. My family loves when the fridge holds a container of this, ready to warm and eat. It is the very definition of a practical, tasty, ground beef and rice skillet.

Nutrition Facts (per serving)

Numbers can vary based on your ingredients, but here is a helpful estimate for a hearty serving. This assumes 80/20 beef, long grain white rice, veggies, and broth, divided into four portions. Remember, you can lean it out with 90/10 beef, use less oil, or add more veggies. I aim for balance, and this meal checks the boxes without feeling heavy.

Calories: about 520. Protein: around 28 grams. Carbs: roughly 55 grams. Fat: about 20 grams. Fiber: 3 to 4 grams. Sodium varies widely depending on broth and seasoning, so taste as you go and choose low sodium broth to keep it in check. If you prefer more veggies per bite, add extra bell peppers, zucchini, or spinach at the end to boost volume without a lot of extra calories. For a lighter spin, use half beef and half turkey and it still tastes bold and satisfying. This is why I love a reliable ground beef and rice skillet. It is flexible, filling, and easy to adjust for your goals.

Common Questions

Can I use pre cooked rice? Yes. Brown the beef, add seasonings and veggies, then stir in warm cooked rice with a splash of broth. Cover for a couple minutes to let flavors meld.

What skillet size works best? A large 12 inch skillet with tall sides and a lid is ideal. It gives the beef room to brown and the rice space to cook evenly.

How do I keep the rice from getting mushy? Measure your liquid, keep the lid on, and avoid stirring too much. If it looks wet at the end, simmer uncovered for a minute to tighten it up.

Can I make it dairy free or gluten free? Absolutely. Use broth that is labeled gluten free and skip cheese or sour cream. The base recipe is naturally friendly to both with small swaps.

What vegetables go well in the skillet? Onion and bell pepper are classics, but corn, peas, zucchini, spinach, or mushrooms fit in perfectly. Add sturdy veggies earlier and tender ones at the end for the best texture. For more basics, check this quick primer: ground beef basics.

Ready to Sizzle Tonight?

If you need an easy dinner that hits the table fast, this is it. Brown the beef, stir in rice and broth, then let the skillet do the rest. You get a cozy meal loaded with flavor, made in one pan, and friendly to your budget and your schedule. If you want to compare styles or pick up new tricks, I love how clearly these guides explain the approach: Ground Beef and Rice Skillet – COOKtheSTORY and Ground Beef and Rice Skillet Dinner – Shaken Together. Give this a try tonight and tell me how you make it your own. I have a feeling it will become your weeknight hero.

Ground Beef and Rice Skillet

A cozy, one-pan meal made with pantry staples, featuring savory ground beef, fluffy rice, and flavorful vegetables.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 520

Ingredients Method Notes

Ingredients

  

For the Beef

• 1 lb 80/20 ground beef Can substitute with leaner meat or half ground beef and half pork.
• 1 tsp salt Adjust to taste.
• 1 tsp black pepper Adjust to taste.
• 1 tsp garlic powder
• 1 tsp smoked paprika Optional for extra flavor.
• 1 tsp dried oregano

For the Skillet

• 1 large onion, diced
• 1 medium bell pepper, diced Any color is fine.
• 2 cups long grain white rice, rinsed Can substitute with jasmine or basmati rice.
• 3 cups broth (chicken or beef) Using broth instead of water enhances flavor.

Optional Additions

• 1/2 cup frozen peas or corn Add in the last five minutes.
• 1 tablespoon tomato paste Stir in with vegetables.
• 1 piece lime or lemon For squeezing over before serving.

Method

 

Preparation

1. In a large skillet over medium heat, brown the ground beef until fully cooked, about 5-7 minutes.
2. Season the beef with salt, pepper, garlic powder, smoked paprika, and oregano while cooking.
3. Once browned, add diced onion and bell pepper to the skillet and cook until softened, about 3-4 minutes.

Cooking

1. Stir in the rinsed rice and broth, bringing to a boil.
2. Reduce heat to low, cover, and let simmer for 15-20 minutes or until rice is tender and liquid is absorbed.
3. If the pan looks dry while cooking, add a small splash of broth.
4. Remove from heat and let rest for 2-3 minutes before fluffing.
5. Adjust seasoning if necessary and serve with optional toppings.

Notes

Let the skillet rest before serving to enhance flavor integration. Meal is adaptable for various dietary preferences.